SF 487 
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DOIIIIRSiwbSEIISE 

IHTHEPOIKIRy 
BUSItiESS 




The ''Quisenherry Way'' 
Makes Every Hen Pay 

American Poultry School 

Kansas City, Mo. 



ow To Get More Eggs — 

THE average price received for eggs the past year was 
higher than at any time before. 

Market and production figures, compiled by the gov- 
ernment, show only one nation produces more eggs than it con- 
sumes — that nation is the United States. 

These same figures also show only seven states producing 
more eggs than are consumed within their borders. Not only 
is there a great shortage of eggs in foreign countries, but in 
this country the demand is much greater than the supply. This 
condition will continue for a long, long time to come. 

Eggs went into cold storage during summer at higher 
prices than ever before recorded. They also came out upon the 
market during the winter and spring at the highest prices 
consumers ever paid. This insures still higher prices for your 
fresh laid eggs. 

. The cost of egg production, prices of poultry feed, labor, 
etc., are lower than for years past. On the other hand eggs are 
higher. This leaves a wide margin for profit. 

The present and future supply of eggs being short, creates 
a condition, which we hope you, as a poultry raiser, will take 
advantage of. It enables you to make more money from eggs 
than you ever dreamed of. 

Sick Hens Nay Eat, But Will Not Lay 

YOU, like thousands of others, are perhaps losing money 
and the profits you should be making by having your 
poultry house poorly ventilated, and poorly arranged. 
Fresh, pure, dry air and comfortable quarters are necessary- 

You will lose money — ^^waste feed and get about half the 
eggs you should unless you provide housing which gives your 
fowls proper air. Draughts create colds and roup. Dead, foul 
air causes dampness, all kinds of sickness and disease and you 
will stand by helpless, throwing away feed and perhaps spend 
money doctoring the sick, while gathering few if any eggs. 

Housing and ventilation are important and must be un- 
derstood, or you will lose money; you will be feeding your hens 
— they won't be feeding you. 

It is not necessary to build new houses. Most any well 
built house will serve if you simply make a few slight and in- 
expensive changes to provide better air and more of it. These 
and many other important items of knowledge necessary to 
succeed, on either a large or small scale, in either a warm, cold 
or mild climate, are thoroughly covered in the poultry books 
and lessons provided with our **Home Study*' correspondence 
poultry course further described herein. 

SEE INSIDE BACK COVER 



JAN 17 1921 



UHI>I I / ly^l 



Dollars and Sense 

In the 
POULTRY BUSINESS 



We Help American Poultry School 
Students to Succeed 




Demonstration Farm of the American Poultry School. This includes incu- 
ibator rooms, brooder houses, laying and breeding houses. American J3gg- Lay- 
iing Contest, feed houses and other buildings and equipment. 




Ten-acre demonstration farm managed by one of our instructors, 
Prof. C. T. Patterson. 



Published and Copyrighted, J»21, by the 

AMERICAN POULTRY SCHOOL 

Kansas City, Missouri 



OUR PRESIDENT 




PROFESSOR T. E. QUISENBERRY 

President of the American Poultry School 

One of the World's Foremost Poultry Authorities 

Director of the American Poultry Experiment Station 

Founder and Former Director of the Missouri State Poultry Experiment 
Station (the Largest and Best Equipped Poultry Experiment Station in the 
World). 

Manager of the American Egg-Laying Contest and Formerly in Charge 
of the National Laying Contests, in Which Were Represented Twenty-five 
States, Besides Canada, England, Germany, Australia, New Zealand and 
South Africa. 

Life Member and Former Member of the Executive Board of the Amer- 
ican Poultry Association. 

Member of Special Standard Committee and Many Other Committees 
of the American Poultry Association. 

Assistant Chief of the Department of Live Stock and Secretary and 
Superintendent of the Poultry Department of the Panama-Pacific Exposition, 
San Francisco, California. 

A Licensed American Poultry Association Judge of All Varieties of 
Poultry. Life Member of the Missouri State Poultry Association and of the 
Missouri Poultry Breeders' Association. 

Former Secretary of the Missouri State Poultry Board. Chairman of 
the Committee on Reconstruction and New Construction for the American 
Poultry Association. 

Secretary of Heart of America Poultry Show and Former Secretary of 
Missouri State Show. 

One of the Lecturers at the World's Poultry Congress at the Hague. 

Member of the International Instructors' and Investigators' Association. 



Page Tico 



m \'^ '^^^ 



g)CI,A605398 



M' 



I Am Proud of My Students 

I Have Made Money for Thousands of Others, I Would Like to Help You. 

ORE money can be made from poultry right now and during the next 
two to five years than ever before in the history of the chicken 
business. 

^ A student of this school, living in Canada, started raising a few chickens 

c^ in a made-over chicken shed in his back yard. He invested only $19.00 in 

poultry to start with. He kept track of every dollar's worth of expense, 

Cp every dime's worth of feed, etc. He cared for his hens and fed them just 

::^ as we told him to do in the lesson books of his course. 

O^ This student made a clear profit in one year of $9.20 per hen, besides 

increasing the value of the chickens and houses on hand. 

Thousands of our students have recently written us in detail showing 
they have made from two to twenty times as much cash profit as ever before. 
Some of these are only raising a few dozen in their back yard; others raise 
from one to five thousand per year. Some, in fact most of these people, were 
losing money from poultry one, two or three years ago, but with the know- 
ledge they gained from our books and teachings added to the better money 
making poultry conditions, these same students are now making big money. 

At our Experiment Station we placed together some time ago 160 pul- 
lets. In ten months this flock of pullets had earned a clear cash profit of 
$976.67, which is $3.26 per day. All feed was bought by us at high retail 
prices. The pullets were housed and cared for in the exact manner described 
in the books which are sent to every student of this School. 

Another lot of 7 5 pullets were placed together at the same time and 
they made us a clear cash profit of $6.15 per pullet. Many of our students 
clear $5.00 to $11.00 per hen per year. You can do as well. 

Yes, dear friend, in all my twenty-five to thirty years' experience rais- 
ing poultry on both a large and a small scale, during which time I have 
traveled and studied poultry raising conditions in every state and Canada, 
I never knew a time when prospects looked so good for the poultry raiser 
as right now. It behooves you to "strike while the iron is hot" and "make 
hay while the sun shines." Don't overlook this opportunity to become more 
successful than ever with poultry. Start now, if you are not already raising 
poultry. Put your best foot forward. Give your poultry the best care at your 
command. Remember the old proverb, "What is worth doing at all, is 
worth doing well.". 

Eggs are certain to bring the highest average prices during the next 
year that have ever been known; however, at only a 58-cent per dozen aver- 
age price, we made 160 pullets pay a net cash profit of $976.67 in ten 
months; 300 pullets fed and cared for in a like manner would have paid a 
cash profit of $1,830.00, while 500 good pullets would have cleared $3,050.00, 
and for the future the possibilities are even greater. You cannot afford to 
longer put off learning the best, most simple and most practical methods of 
making hens lay more eggs and saving money on feed. 

I take a personal interest in every student of this School. I have spent 
over $100,000.00 in preparing, illustrating and printing the greatest poultry 
course of its kind in the world. I started this School on $200.00 borrowed 
money, but my methods and the personal help I have rendered my students 
have given such universal satisfaction that I am now proud to state that 
I have over 27,000 prosperous and satisfied students in every state in the 
Union and in 19 foreign countries. No school in the world has a faculty that 
is equal to that connected with this School. I give every student personal 
service. I have made money for thousands of others and I would be pleased 
to help you with your poultry problems. I would appreciate a personal 
letter from you. Sincerely yours. 





President. 

Page Three 




The first office of the American Poul- 
try School seven years ago. 



Origin and Growth of the World^s Greatest School 

THE American Poultry School 
was established in response to 
a wide demand from poultry 
raisers in all parts of the country 
for a thorough, complete and prac- 
tical course of instruction in the 
science of poultry husbandry. 

Mr. T. E. Quisenberry, America's 
leading poultry expert, saw the 
wonderful results that could be ac- 
complished when a scientific know- 
ledge of poultry husbandry was 
applied to the operations of a poultry farm. He decided to put this know- 
ledge within the easy reach of every man and woman in the country and the 
American Poultry School is the result. No man in America is so well quali- 
fied for this work as Mr. Quisenberry, simply because no other man so well 
knows how or has had such a varied experience. 

The American Poultry School was established more than seven years 
ago. It is now, as it always has been, the largest poultry school in existence. 

The American Poultry School is the oldest poultry school, but has the 
newest course. No out-of-date poultry book, split up into sections and called 
a poultry course. It is a course written by Mr. Quisenberry himself after 
years of experimenting and tests — proven and up-to-date methods by the 
best authority in America. You can't go wrong when you choose the 
"Quisenberry Way." It is used and recommended by more than 27,000 suc- 
cessful students. This is the largest and oldest poultry school in existence 
with the newest and best course. 

The success of these methods is proven by the success of American 
Poultry School students. It is conservatively estimated that poultry, raised 
by American Poultry School students during the past year, contributed to 
the country: 

750,000,000 eggs valued at over $30,000,000 

15,000,000 lbs. of meat valued at 4,500,000 

Over 35 million dollars sold from American Poultry School farms last 
year, to say nothing about the increase in stock, improvement in quality, 
and eggs and poultry consumed at home. 

These enormous results have been made possible because American 
Poultry School students know how to get the best results from their flocks 
— how to make every hen pay. 

Whether you judge the worth of a school by its size, by the quality of 
its instruction, by the success of its students, or by all of these standards, 
you are bound to find that the American Poultry School, by these same 
standards, is the most complete, and, therefore, the most worth while from 
the standpoint of your future success. Prove it to your own satisfaction 
at my risk. You take no chances if you enroll here. 




Present General Offices of the American Poultry School, Kansas City 
Printing- plant on first floor, our business offices above. Watch us grow, 
give you service. 
Page Four 



Mo. 
We 



INTERIOR VIEWS OF SCHOOL 




American Poultry School. Office Force 




Employees in one office serving our students 





F .Jte 




«i':r^^ 


p#l;|. 







3Iail, Record and FUing Department 




Stenographers Transcribing Personal Letters Dictated by our Experts 



Success Comes To Those Who Know 

Dollars and Sense In the Poultry Business 



"A FORTUNE IN POULTRY," IF— 

POULTRY raising, properly conducted, is one of the most fascinating, 
healthful, profitable and useful of occupations. To all who have heard 
the "Call of the Hen," it offers a dignified means of livelihood. Suc- 
cess awaits those who make preparation by a thorough mastery of the foun- 
dation principles upon which the industry is builded. 

Pew who have not been "through the mill" realize the necessity of a 
thorough knowledge of absolutely correct methods in order to make a suc- 
cess with poultry. The great "secret of success" wi^h poultry is knowledge 
of the principles of poultry husbandry — not gold dollars, fine houses, nor 
broad acres. Poultry raising can be successfully conducted on the back end 
of a city lot, a living can be made from poultry on a few acres of ground, 
and very little capital is required to start — if you know how! Too many 
people waste valuable years in costly "experimenting," instead of profiting 
by the knowledge and experience of specialists who have made a life study 
of the poultryman's problems. 

THE OPPORTUNITIES ARE GREAT . 

There is no branch of agriculture and scarcely any industry today in 
which the opportunities are greater for competent and well-trained men and 
women than in the poultry industry. No industry is growing faster than 
this one. The production of beef, mutton, and pork has reached its limit. 
We are importing millions of pounds of these products from other countries 
every month. Our population is rapidly increasing. A hungry nation must 
depend more than ever upon the production of poultry and eggs for its meat 
food. Poultry and eggs can be produced on limited space in any climate, 
by any class of people, and by people of all ages. When properly conducted, 
there need be no hard times, no dull seasons in the poultry business. But 
it is utter foolishness for a person to enter the business, even on a small 
scale, without first being properly instructed, properly trained, and properly 
equipped. A few dollars spent in this way at the very beginning will often 
save hundreds and sometimes thousands of dollars later, besides saving you 
from disappointment and distress. In proportion to the amount of money 
invested, there is no business which offers greater opportunities and greater 
returns than poultry; but you must know how or be shown the road to 
success by some one who has had the experience and who has made the mis- 
takes for you to profit by. 

QUISENBERRY'S GREATEST WORK 

Mr. Quisenberry realizes the fact that there are thousands of people 
so situated that it is not convenient to attend an agricultural college, yet 
they are desirous of making a scientific and thorough study of poultry 
husbandry. His work at Poultry Experiment Stations has made him ideally 
qualified for writing this course of instruction. He has visited and studied 
conditions at practically every University and Experiment Station in the 
United States and Canada and has visited and made careful study of the 
leading poultry farms, poultry markets and poultry shows of these two 
countries. There is no other one man in this country who has studied and 
profited by visits to as many poultry farms and experiment stations as has 
Mr. Quisenberry. He has studied the reason for failures as well as for suc- 
cesses. There are few, if any, who are in a position to help you as he is. 
In the course of lessons he has prepared he gives you the benefit of his vast 
experience, tests, experiments and methods. He has written a course of 
instruction as thorough, complete and practical as that offered by any 
agricultural college in the world, and more thorough than many of them. 

Page Six 



American Poultry School, Kansas City, Mo. 

He has made it possible for every man or woman who can read and write 
to obtain a full knowledge of poultry culture in their own home, saving the 
expense of attending college. The course consists of twenty-seven books, 
each one complete and covering a definite phase of the poultry industry. A 
mastery of these lessons will give you that knowledge which is so essential 
to the successful operation of a poultry farm — will make you an all around 
poultryman able to cope with any reasonable situation that may arise. 

WILL SAVE YOU FROM PITFALLS AND DISAPPOINTMENTS 

The American Poultry School eliminates guesswork and experiments — 
it saves you from the pitfalls and disappointments that the inexperienced 
poultry raiser is bound to experience. It gives the experienced poultryman 
a fuller, deeper and wider knowledge of his business. It opens up money 
making and money saving ways to him. There is not a phase of poultry 
culture that is not covered by our Home Study Course, from the selection 
of the site to the marketing of the birds. It gives you a poultry education 
that can be obtained nowhere else except at an accredited Agricultural School 
and many of our students who have taken both say that our course of in- 
struction is even better than that of most agricultural colleges. 

You can no more learn the poultry business by haphazard reading of 
poultry books and poultry journals than you can become a civil engineer 
by reading books on civil engineering or become a doctor by reading books 
on medicine. It is applied and systematic study under proper guidance and 
direction that will enable you to master a subject and become an expert in 
that line. That is why the American School of Poultry Husbandry gives 
you knowledge you could never obtain for yourself. 

We feel that we are doing the poultry raisers of this country a real 
service when we put before them this opportunity of learning Poultry 
Husbandry in their own home and at a minimum of expense — not an expense, 
really, as these lessons pay for themselves many times over and save you 
far more money in one season than you have to spend for the entire course. 
We believe we are doing the world a service when we are teaching the 
•average poultry raiser how to get two eggs where only one was gotten before, 
and how to raise two chickens as economically as one formerly. We are 
glad that we have this opportunity of performing a real service to the 
poultry raisers and to mankind in general. 

A BILLION DOLLAR BUSINESS 

The Poultry Industry of America has reached the almost inconceivable 
sum of a billion dollars a year, for this is the market value of poultry 
products raised. This is greater than that of oats, wheat, or cotton, and 
all the gold and silver mined in one year would not begin to pay the poultry 
raisers for their products. Yet in spite of this enormous production each 
year we import from foreign countries large quantities of both eggs and 
poultry. 

There is no business that offers larger and bigger opportunities than 
poultry raising. Not only is the demand for eggs and poultry increasing 
more rapidly than the supply, but prices are better than they have ever been 
and going higher all the time. As the cattle ranges of the West become 
more and more restricted and the number of cattle and hogs gradually dimin- 
ish, there will remain an even larger demand for poultry, for it is to poultry 
and eggs that the American people will eventually have to look largely for 
their meat supply. 

It is one business where there is absolutely no chance of ever becoming 
overcrowded, for people will always eat eggs and poultry. It is a business 
in which the market is already created for your product. It is a business 
that assures health, wealth, and happiness. It keeps you out of doors in 
na ure's sunshine where it was intendsd you should be. It means fresh air 
and exercise. It supplies you with the best of food for your own table — 
gives you an interesting occupation and a highly remunerative one. 

Page Seven 



Don't Kill the Layer- Swat the Drone 

easy to start 

It is easy to start a successful poultry farm if you know how. If you 
do not have a thorough knowledge of poultry culture, however, you are 
no more apt to succeed with chickens than with any other business that 
you do not thoroughly understand. For many reasons the poultry business 
is more desirable than almost any other. In the first place large capital 
is not required. It is not expensive to feed poultry if you know how. You 
really have no selling expense as your market is awaiting you. You are 
assured splendid food for your own table. Not a great deal of time is 
required and every member of the family can help. It is certainly much 
healthier than office or other indoor work. Backed with a thorough 
knowledge of poultry culture you have every chance of success, but if you 
lack this knowledge it is just as easy to lose money and a lot of it in a very 
short time. Then why take chances? 

FOR THE CITY MAN, CLERK OR MECHANIC 

For the man in the city the raising of poultry offers exceptional oppor- 
tunities. If you feel the strain of the city life — if you want to get out of 
hot, stuffy offices or shops — if you want to breathe again pure, fresh air 
uncontaminated by smoke, soot or germs — if the sunshine, the fields, the 
brooks still call to you, barken to the "Call of the Hen," for she will make 
many of these things possible. 

The city man has as good a chance raising chickens as anybody, many 
think better, for he is willing to admit his ignorance and study and learn. 
He realizes the value of knowledge and is willing to get it. "The City 
Farmer" has passed the stage of ridicule, for it is he who puts his poultry 
farm on a business basis and who nine times out of ten succeeds, for he has 
studied this subject. Some of the most successful poultry plants are owned 
.and run by ex-city men. The possibilities of even a city lot can scarcely 
be estimated. 

SELLS 2,200 CHICKS FROM CITY LOT 

"I have hatched 2,200 chicks this spring, six hundred for myself, the rest 
for other people. I have already marketed 200 chicks weighing 2 and 2% lbs. 
Will have 200 more ready in about two weeks, and all of this on one small town 
lot, and done by my own hands, not one bit of help. Fifty chicks would cover 
all I have lost in raising- this amount. — Mrs. Elizabeth Gardner, Illinois." 



m, 




SURPRISED AT RE- 
SULTS ON CITY LOT 

"I never had young 
birds like I have this 
year. I am not sorry I 
have taken up the study 
and never will be. I 
learned more than I ever 
expected to. Every one 
who sees my young 
flock is very much sur- 
prised to see such large 
youngsters. I have some 
weighing 21/^ lbs., cock- 
e r e 1 s crowing " — lieo 
Klupp, Wisconsin. 

Student IVo. 202432 — We 

make back lot poultry 

profitable for Leo 

Klupp, AVisconsin. 



FOR THE FARMER AND FARM WIFE 

The farm is the natural home of poultry, but unfortunately on too 
many farms they do not get the attention they deserve. They are merely 
a side line. The farmer and the farmer's wife need a scientific knowledge 



Page Eight 



American Poultry School. Kansas City. Mo. 



of poultry culture as badly as anybody. Unlike other crops, poultry rightly 
handled will yield a year-around income. There are no off years — no bad 
seasons. Comparatively little labor or space is required. We urge farmers 
to put the poultry department on its proper basis and not let it be merely 
the means of a little pin money for the wife. With little effort, backed 
by knowledge, it can be made the most profitable department on the farm. 
It is far too important to be neglected. ; 

Eggs and poultry are about the only farm products that have not de- 
clined in price. Therefore, the farmer can better afford to feed his grain 
to his hens to produce high priced poultry and eggs than he can to feed 
the same grain to his cattle and hogs to produce beef and pork. 

This is indeed the "Year of Years" for poultry raisers — feed prices down 
and eggs and poultry prices high! Eggs sold this season round a dollar a 
dozen from Coast to Coast and in the big Eastern cities as high as $1.35 a 
dozen. Everything on the farm is down in price except poultry and eggs. 
With feed prices so much lower there are bigger profits than ever in poul- 
try. Now is the time to feed the cheap grain to hens and make big profits. 
Why raise live stock at a loss when you can raise poultry much easier and 
make more money? Thouands of farmers who are students of the American 
Poultry School write me they are making more money from their hens than 
ever. 





*^' -fc^Rp.^ 


;•*««». 




;«3 


i ' 



Student, Mr.s H. A. Hume. 



A Kansas farmer recently took a 
wagon load of corn, with side-boards 
on, to market, and along with it his 
wife sent a case of eggs. The farmer 
was surprised to find that he got 
several dollars more for the case of 
eggs than he did for the entire wag- 
on load of corn that he had been all 
summer growing and cultivating 
through the hot summer's sun. He 
found it paid to use better methods 
in raising his poultry and in produc- 
ing more eggs. 



FARMER MADE OVER 
$2,000.00 LAST YEAR 



I did over a $2,000.00 
eg-g- business last year. 
T surely have been suc- 
cessful with poultry 
since becoming- a stu- 
dent of your school. 
Three years ago I knew 
absolutely nothing about 
culling, feeding for egg 
production, fertile eggs 
or housing. White Leg- 
horns are no longer a 
side line with us. They 
are one of the main is- 
sues, as we realize more 
clear profit from our 
Leghorns than from any 
one grain crop, or the 
live stock raised on our 
400-acre farm. — Mrs. H. 
A. Hume, Kansas. 




Students No. IS 1264 — Mr. and Mrs. H. A. Hume, Kan- 
sas. This course has made poultry more profit- 
able to them than strain or live stock. Our 
students on aeneral farms all make their 
poultry pay. 

Page Nine 



Make 



Every 



Hen 



Lay 



AND 



Pay 




SELLS $1,456.26 IN 
EIGHT MONTHS 



Student No. 203966 — Mrs. J. F. Dunkin, Missouri, >^^ns 

blue ribbons and makes more from her poultry 

than her husband does from his farm. 



"The first of January 
I had three hundred 
hens. I set 1,000 eggs 
and hatched about 700 
chicks I sold one thou- 
sand one hundred nine- 
ty-eight dollars and six- 
ty-four cents ($1,198.64) 
worth of eggs from Jan- 
uary 1st to September 
30th. 1920. I have sold 
two hundred and fifty- 
seven dollars ($257.62) 
worth of chickens from 
January 1st to Septem- 
ber 1st. I still have 100 
chickens to sell yet. Be- 
sides this I won four 
blue ribbons at one of 
our leading shows. Mr. 
Dunkin says I now make 
more from poultry than 
he makes from the farm. 
Thfinks to your course." 
— Mrs. J. F. Dunkin, 
Missouri. 



FOR WOMEN 

The Poultry Business has solved the bread winning problem for hun- 
dreds of women. There is no hard or laborious work in connection with a 
poultry plant that a woman cannot perform with a little extra help occasion- 
ally. Women are naturally fit.ed for poultry raising and bring to their 
work an interest that men often lack. Their maternal instinct and na ural 
ability is a big help in raising little chicks. We have many women students 
and many very successful poultry plants are owned and operated by women. 
Backed by the knowledge gained from our course of lessons, a woman can 
take up poultry husbandry with every chance of success. No woman with 
a good poultry plant need ever fear the future, for she is amply provided for. 



MADE OVER $1,000 ON 
200 HENS 



B t 



I Ai' { 






"I do enjoy your les- 
sons so much and better 
still do I enjoy seeing 
better stock raised each 
year, that being the re- 
sults of the lessons I 
have taken. I want to 
tell you what I did with 
200 hens and pullets this 
year by following your 
instructions on feeding 
and housing, as well as 
mating. All together 
from the sale of eggs, 
baby chicks, broilers, 
cockerels and pullets I 
sold exactly $1,324 62 
from the first of Janu- 
ary till August 1st and 
my feed bill was $322.99 
for the same length of 
time. The eggs alone 
amounted to $490.92 be- 
sides the 276 dozen I set 
in the incubators. I 
have over 600 young 
chicks from one to elev- 
en weeks old and all are 

doing fine. I know my success is due to the knowledge I have gained from your 
books and I would not part with them at any price." — Mrs. Chas. Rooks, Ohio. 

Page Ten 





student No. 191178 — Mrs. Chas. Rooks, Ohio. Won 

prize for 100 per cent hatch, several thousand 

competing. Our lady students make 

good and make money. 



American Poultry School, Kansas City, Mo. 

FOR BOYS AND GIRLS 

The raising of poultry offers splendid opportunities for boys and girls 
to make a nice income. A good sized poultry plant can easily be taken care 
of' with no time lost from school. Young people are usually much interested 
in such work and the money made and business experience gained is a 
big asset. Many are paying their way through school raising chickens and 
producing eggs. 

The boys and girls on the farm are particularly well fitted for raising 
poultry and should be encouraged. It gives them spending money, a direct 
interest in farm life, and is the means of keeping them on the farm instead 
of running off to some poorly paid job in the city. 



GIRL, WINS PRIZE, CLP AXD RIBBON 

"I expect you know I have won a first i-riae, cup and ribbon, at the Con- 
test I will g-ive all the credit to The American School of Poultry Husbandry, 
as every time I wanted to know anything I either asked you or went to my 
school books for it. Would you kindly design me a letterhead and envelope to 
write on and send it to me?" — Frances Mansfield (14 years old), Indiana. 

SCHOOL GIRL CLEARS 
$1,592.65 




Student No. 283358 — Virginia A. Kober, Missouri. Four- 
teen-year-old girl produces 3,908 dozen eggs in 
nine montlis. We liave hundreds of boy and 
girl students making good raising poultry. 



"As I am one of your 
Poultry Students I wish 
to write you telling you 
of the many ways in 
which we have made the 
price of our course. I 
am a farmer's daughter, 
fourteen years of age. 
We started the first of 
January with 500 Single 
Comb White Leghorn 
hens. We lost about 25 
before we got your 
course. We lost them 
by wrong feeding. This 
year we fed according 
to the course, as near as 
we could, and the result 
was our hens have just 
now slacked up on their 
egg production. I am 
sending you the report 
of our record for this 
year, from January 1st 
to October 1st. This 
shows the cash income 
only, as we do not keep 
a record of eggs con- 
sumed at home: 

Eggs sold $1,883.10 

Poultry sold. . . . 178.40 

Total sales. . .$2,061.50 

Feed cost 468.85 

Net profit $1,59265 

— Virg-inia A. Kober. 
Missouri, 



FOR THE POULTRY EXPERT, EGG FARMER, OR HATCHERY 

There are many branches of the poultry business that offer great 
opportunities for money making. We can make a poultry expert of you 
so tha you can successfully breed and specialize in Standard Bred poultry; 
keep hens by the thousands; manage poultry farms; engage in the day-old 
chick business; become a specialist in incubation, feeding, farming, housing, 
selling or shipping; conducting a commercial hatchery and dealing in day- 
old baby chicks; do extension work for State and Government Institutions; 
or obtain some one of the hundreds of good paying positions that are open 
for poultry experts. We can train you so that you are certain of success, 
no matter whether you engage in the business for yourself or fill a position 
for some one else. 

Page Eleven 



Our 



Record 



Speaks 



FOR 



Itself 



STUDENT OPERATED GOVERNMENT'S LARGEST FARM 

A. E. Anderson of Bellinghani, Wash., is a graduate of this School. 
After completing our course he was called upon to establish and operate 
the largest government poultry farm in the United States. He was with 
this farm for three years and did his work in such a creditable manner that 
he was called to the Missouri State Poultry Experiment Station for a year. 
He has recently been with the Extension Department, Washington State 
Agricultural College. Mr. George R. Shoup, Poultryman in charge Poultry 
Department Washington Experiment Station said that "Mr. Anderson is the 
best informed poultryman by far that has visited this section this year." 



1 *-'l] 


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Our Graduate, Mr. Albert E. Ander- 
.son, giving; poultry culling: demonstra- 
tion in the State of Washington. 



Mr. A. T. Flagg, County Agent, Lewis County, Washington, said in a circu- 
lar sent out advertising culling demonstrations that "Mr. Anderson knows 
the poultry business from A to Z." Mr. Anderson says of this School: 

"Since taking their course I have had the privilege of doing a great deal 
of building and their lessons on building saved me the cost of the entire 
course on a 20x20-foot poultry house. To any one in need of information on 
feeding (and most of us are) their lessons on feeding alone will more than 
pay the cost of the entire course on a flock of fifty hens, during one year, in 
increased production and lessened mortality. During my travels in various 
states for the past seven years I have found his methods in successful use 
by dozens and dozens of his students who are all loud in their praise of the 
school and its methods. 



SINGLE LESSONS WORTH COST 

"I am s.atisfied with the Course just 
finished. The Course is very interest- 
ing and there are single lessons worth 
the entire cost of the Course." — D. J. 
Kieldsing, West Virginia. 

EARNED Ax\D LEARNED 

"I desire to thank you for the splen- 
did Course in Poultry Husbandry which 
I have just finished. I feel that I have 
received more practical knowledge 
from your Course than 1 would from 
some college and it did not cost one- 
tenth as much. In fact, I earned and 
saved money while I was taking your 
Course. The Inst lesson is worth the 
price of the whole Course to anvone." 
— Weldon Wheaton, Ohio. 

VERY THOROUGH INDEED 

"Your Course in Poultry Husbandry 
is very thorough indeed, and after 
completing this Course. Success or 
Failure will depend entirely upon the 

Page Twelve 



operator, and not on the information at 
hand." — S. E. Hostetter, Virginia. 
SAFE GUIDE TO ALL 

"As I now have finished my Course 
with your school, I wish to say that 
the cost of the Course does not begin 
to represent its true value. You surely 
will never be accused of obtaining 
money on false pretenses. It is a thor- 
ough Course and standing out all 
through it are the caution signals — 
the practice of economy — the small be- 
ginning and expanding." — C. L. Frost, 
Illinois. 
BETTER THAN COLLEGE COURSE 

"1 am better prepared to make a suc- 
cess of the poultry business than I 
would be had I spent three years ai 
the State Agricultural College. I haye 
been well pa,id and sorry that it is end- 
ed. It 's complete as possible and 
worth many times its cost." — Wm. Mc- 
Neal, Iowa. 



American Poultry School, Kansas City, Mo. 



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student No. 216 — J. M. Grant, Indiana. This sliows the result of liis culling worli. 

Many of our students mali:e $10.00 to ,*P25.00 per day above expenses 

culling farm flocks. 

CULLED OUT SLACKERS AND POOR LAYERS 

"Enclosed you will find the photographs of a flock of birds which I culled, 
and which were photographed by the County Agent, Mr. Hummel Mr. Hummel, 
when his attention was called to this, said it was the best that he had ever heard 
of, and asked to be permitted to photograph the result, which you can see. This 
culling- was at the P. A. Edward's farm one mile south of South Whitley, Indiana, 
and was done by myself, a graduate of your School. Mr. King, the attendant, 
said he wanted every non-profitable fowl removed from the flock. The result 
was I culled out 207 of the flock of 447 hens. Mr. King kept the 207 fowls for 
fifteen days before selling them. The 240 hens layed 396 eggs, while the 207, or 
almost half of the flock, layed 13 eggs. Does education pay during these times 
when the price of feed is almost out of reach of us? — J. M. Grant, Indiana. 

Our faculty consists of men who have made a success in every one of 
the branches of the business mentioned above. They know the reason for 
successes and failures, and they put you on the road to certain success, no 
matter which branch of the business you undertake. Our faculty is not com- 
posed of a lot of impractical, out-of-date, theoretical poultrymen who have 
never made a success of the business for themselves, but they have all stood 
the acid test in their particular line and they offer you the benefit of experi- 
ence and training that you can get from no other school in the world. We 
are familiar with the climate and problems of the Eastern and New England 
poultrymen, and we have spent months with the egg farmers and poultry 
raisers of the Pacific Coast. We have studied and solved the problems of 
the poultrymen in the cold climates of Canada as well as the warmer states 
of the South. We have men on our faculty who have produced poultry 
successfully in every section of the country, North, South, East and West, 
and we know the needs of every one of our students. This course and our 
personal service are worth hundreds of dollars, and in many cases thousands, 
to our students. 

A POSITION WAITING FOR YOU 

We do not make promises that we cannot make good, but we know that 
we can place dozens of ^our best students in good paying positions each year. 
We are doing it at the present time. We have dozens and dozens of in- 
quiries for competent poultrymen every year. The demand is far greater 
than the supply. No other branch of agriculture offers such great oppor- 
tunities. At the present time not one man in a thousand who claims to be 
an expert poultryman is one who can raise poultry successfully in large 
numbers, and therefore you hear of many failures. We cannot recommend 
such men to good positions. If you wish to secure a good paying position, 
prepare for success by enrolling in the American Poultry School. We will 
do our utmost to land you in a good paying position, if you do not enter 
business for yourself. 

We have dozens of letters like the following, but this will give you an 
idea of what our students are able to do: 



Page Thirteen 



Poultry Raising is Simple, but You Must Know How 
learn from men who know 

Our course of lessons is the result of years of experience and work, 
and was written with the sole idea of bettering the poultry industry. If 
we asked you to pay what this knowledge is really worth it would cost 
you $500.00 to $1,000.00. If we asked as much as some schools do in 
proportion to volume of text matter we would charge four times as much 
as we do. 

II \X AGING 7l)0-ACRE FARM your valuable course I have secured 
"Upon receiving vour letter I wrote r position here with the largest man- 
a« vcu sug■^-ested, and as a result I will ufacturer of poultry feeds and I have 
leave hero' in a few day? to take up had great success." — C. A. Evans, Brit- 
work on Dr. McAlpine's 700-acre farm ish Columbia, 
in Ve\v .Jersey. I appreciate, very 

much, your kind consideration and CARIXG FOR 10,000 HENS 

help."' — H. E. Archibald, Illinois. "i have secured employment on a 

POSITION WITH FEED 3IANU- commercial egg farm which has about 

FACTURER 10,00G head of poultry. I am pleased 

"I have one thing to be thankful for, more all the time with the Course." — 

ard tbat is the day that I enrolled for Dan Knowles, California. 

EQUALLED BY NO OTHER SCHOOL IN THE WORLD 

Our lessons cost more to print than those of any other correspondence 
school in America, charging three times as much as we do for our course. 
W^e know that no lessons have had more work put on them than ours, and 
none were written by men as well qualified to teach this subject. We sell 
our course for less money and we guarantee that it contains three times 
as many printed pages, five times the illustrations, and ten times more 
down-to-date, tested, proven, helpful facts and methods than given in any 
other course or correspondence school in the world. 



FACTS ABOUT THIS SCHOOL 

Leara at home. Not theory, but positively proven 

Direct personal help. methods. 

Students in 48 states. Newest, best, most complete in- 

And 19 foreign countries. struction. 
Experts to guide you. 

Hundreds of illustrations. Largest staff of competent In- 

Has stood the severest test. structors. 

The oldest Poultry School. ^.^^^ ^^^ recommended by 27,000 

Your own success guaranteed. j^^^^^ students. 

Backed by 2o years experience. * ^^ ^ . , ^ ^i, ^ 

Seven years successful existence. More poultry students than all 

Over 27,000 prosperous students, other poultry schools in the world 

Instruction covering every subject, t'ombined. 

Brings out the best there is in you. Prepared thousands for good posi- 

Nearly a million dollars in tuitions tions, better salaries, and increased 

paid. profits. Can do the same for you. 



IF IT'S WORTH DOING, IT'S AVORTH DOING WELL 

Our thousands of students wonder how we can give so much for so 
small a price. No school has more enthusiastic students and no school 
offers half as much as we give. No school backs up its course by so broad 
a guarantee. If you are not satisfied — if you think you have not gotten 
many times value received, your money will be cheerfully refunded to you, 
as per our guarantee. This shows our faith in our School. 

IT'S KNOWLEDGE THAT COUNTS 

It's the knowledge you bring into use in the management of your poul- 
try that will determine your success or failure. It is a mistaken idea that 
anybody can raise chickens. Anybody can if they know how. The chance 

Page Fourteen 



American Poultry School, Kansas City, Mo. 

for loss is too great for you to start without knowledge unless you have 
money to waste buying experience. Our course is an insurance against loss 
— it is a protection for the money you invest. It may mean the difference 
between success and failure and from a business standpoint the price we ask 
is certainly small enough. You could not invest any part of the sum you 
expect to put into poultry and equipment to better advantage, for not only 
will it show you how to make what you have to spend go farther, but how 
to make it pay the biggest profits. 

There is not one single reason why you should not enroll and a thousand 
why you should. We have purposely made the price so low and the terms 
so easy tha-t everybody may have the benefit of this knowledge. We want 
to help you save money, not spend it. 

EARN WHILE YOU LEARN 

The American School of Poultry Husbandry was founded in response 
to a rapidly increasing demand for down-to-date, practical instruction in 
poultry raising on the part of those busy people who can afford neither the 
time nor the money to attend some college or university for from two to 
four years — for those who, through necessity or choice, desire to "earn while 
they learn." The American School of Poultry Husbandry is devoted ex- 
clusively to Poultry. Its Course in Poultry Husbandry is not a "side line"; 
it is the sole business of the School. The Correspondence Course offered by 
the American School of Poultry Husbandry is the most complete and prac- 
tical offered to the public. This we guarantee. You to be the judge. 

The courses here offered give you in fifty-three lessons practically all 
that you could get in a four-year college course, and also tenders the per- 
sonal assistance and advice of a staff of poultry specialists of national repute, 
even after you have completed your course and received your diploma. Each 
student who takes the course receives personal attention and advice through 
personal letters from the world's best experts and most successful poultry- 
men. 

CORRESPONDENCE INSTRUCTION VS. RESIDENT PLAN 

It behooves the individual considering enrolling for some correspond- 
ence course to carefully investigate before investing his hard-earned funds. 
The correspondence school of honest intent and purposes, having a systematic 
and carefully devised and conducted method of teaching, can and does give 
to the willing, intelligent student opportunities fully equal, if not superior, 
to those of the resident school, and at far smaller expenditure of the student's 
time and money. 

Many persons who have the desire to study and advance themselves 
cannot afford to do so in a resident school, for the cost of tuition, text-books, 
board, etc., with nothing being earned, makes it prohibitive, in too many 
cases. For such, the properly conducted correspondence school is his sal- 
vation. The instruction given by mail should be the same as that received 
in the class room — differing only in the method of conveying same, and in 
the handling of the student. The student pays only for the actual instruc- 
tion received, and can utilize his spare time, continuing to earn a living in 
the meanwhile, and can progress as rapidly or as slowly as desired or as 
regulated by conditions. 

Another matter not to lose sight of in this connection is that the price 
asked for our course includes all exi^enses complete, including text-books. 
At a resident school, besides the tuition, you have room and board, incidental 
expenses and must also buy expensive text-books for the course of study. 
The tuition alone, in nearly every case, is several times the price asked for 
our entire course. 

WHAT DOES THOMAS A. EDISON SAY? 

Thomas A. Edison educated himself in spite of every kind of handicap. 
He stayed up half the night to study. He said, "Instruction by correspond- 
ence is the cheapest and best way for the poor man." 

John Mitchell, the great labor leader, got his training after working 
long hours every day in a mine. He said, "I've often thought if I could have 

Page Fifteen 



Start 



Today 



BUT 



Start 



Right 



had the opportunity of a correspondence course when a boy, it would have 
saved me many a sleepless night." 

Like Edison and Mitchell, nearly every great poultryman has made him- 
self so because of ambition and determination to improve his time by read- 
ing and studying good and dependable literature such as we furnish you. 
If you do not say that you never saw so much useful poultry information as 
is crowded between the covers of the many books which we furnish with our 
course, then you will be our first disappointed student. 

DID YOU MISS A COLLEGE TRAINING? 

A good education is to be desired, but there is no need to be ashamed 
if you did not get one. Ninety-seven out of every one hundred American 
men and American women have gone without. Some people have a mistaken 
Idea that you are compelled to graduate from a University or Agricultural 
College to be an educated or successful man. It might be well for you to 
remember that many of our famous men were once poor boys and never 
had a college education. A good education is desired and you should strive 
to get it, but — 




^Instmctioxi by 
correspon<kmx, is Ael 
cheapest &nd Imft w^ 

for the poor mmC 



Thos. A. Edison, our g:reatest inventor, g:ives vahiable advice vi^hich is worthy 
of your consideration. An article recently published in a leading newspaoer 
stated that the average cost of the Senior Class at a leading college is $4,07^.00. 
Most people can't afford to pay the cost of such a course. 

THESE MEN HAD NO COLLEGE EDUCATION 

Thomas Edison, our greatest inventor; Abraham Lincoln, our greatest 
statesman; Commodore Vanderbilt, who gave us our railway system; Horace 
Greeley, our greatest journalist; Walt Whitman, our greatest poet; Henry 
C. Frick, head of the steel industry; Cyrus H. K. Curtis, richest publisher; 
Theodore N. Vail, head of the largest telephone organization in the world, 
and James J. Hill, the greatest railroad transportation genius, never went to 
college but were educated in the home. 

The late President Harper of the University of Chicago summed up the 
situation in these often-quoted words: 

"The work done by correspondence is even better than that done in 
the class room. 

"The correspondence student does all the work himself. He does 
twenty times as much reciting as he would in a class where there are twenty 
people. He works out the difficulties himself, and the results stay by him. 
In resident work, with the teacher at his elbow the information comes easily 
and quickly and often goes just as quickly." 

Tage Sixteen 



American Poultry School, Kansas City, Mo. 

The late Ex-President Roosevelt once said: 

"I look upon instruction by mail as one of our most wonderful and 
phenomenal developments of this age." 

If you will do as our lessons direct and as we instruct you, then apply 
that knowledge gained, there is an opportunity for you to become as great 
a poultryman as anyone living today. Some men never succeed, no matter 
how good their training. If you can read and write and have a reasonable 
amount of common sense, we can make a successful poultryman of you. 

YOUR OPPORTUNITY 

Now is the time to satisfy your desire to know the facts and principles 
involved in handling poultry successfully. You may earn while you learn. 
The opportunities for converting the scraps of the table into eggs, or for 
the handling of a few acres devoted to the keeping of hens, or for success in 
handling hens by the thousands, were never better. You need preparation, 
even to handle a flock on a city lot. Here is the opportunity of a lifetime 
to reach the goal of your ambition. Take advantage of it now. "Earn while 
you learn." Prepare for success in a business which is today bringing health, 
wealth, independence, and prosperity to thousands. 

YOUR CHANCE WILL COME 

Born in a log cabin, Abraham Lincoln had little chance for an education. 
But he studied at home. He said, "Some day my chance will come." He 
got ready and his chance did come. So will your chance come. Some day 
you will be able to get a good poultry position or you will be in a position 
to succeed for yourself. If you are ready, the opportunity will knock at your 




siudy ondgef voadt)^^ 
andmaf^be my chance will come* 



door. No matter if your schooling is limited — if you do have to work long 
hours. We can train you at home during spare hours. Every month Amer- 
ican Poultry School students are reporting promotions and greater success 
with their poultry and that we are saving them from many costly mistakes 
and helping them to make money since they adopted our methods. 

Abraham Lincoln said: "I will study and get ready and maybe my 
chance will come." 

Page Seventeen 



AnUnbalancedRationWastesTooMuchFeed 

Here Is What You Get 

THE COMPLETE Correspondence Course in Poultry Husbandry given by 
this School consists of fifty-three profusely illustrated and carefully 
worded lessons, covering thoroughly and practically every phase of the 
poultry business. Each book is a complete reference voJunie of 64 to 140 
pages, profusely Illustrated, carefully printed, durably bound. The ques- 
tions are graded and returned with a personal letter commenting on the 
answers, giving advice, etc. These personal letters alone are well worth 
the price of the entire Courso. No student is required to pass an examina- 
tion on the questions unless he wishes to do so. The books are to remain 
your property and be kept by you as reference bool-.s after the course is 
completed or paid for. 

1st — COURSE A. A complete, practical Home Study course of instruction in 
Practical Raising and Breeding-, given by mail and studied at your convenience. 
Consists of 38 lessons prepared by some of the world's leading poultry experts. 

COURSE B. A Judging and Breeding course which covers fully in 25 com- 
plete lessons the entire subiect of Judging, Breeding and Selecting for exhibi 
tion as well as egg production qualities. 

COURSE C. A combination of the Covir.ses A and B, v/hich consists of 53 
lessons as above outlined. 

2ml — TWENTY-TWO OR 27 BOOKS TJIA'i ARE YOI RS TO KEEP. All the 
books and lessens required in the ccur.=:e are furnirhed free. Books of priceless 
information and which, if bought fseparately, would cost more than the price of 
the course These books include the lessons and give you a complete poultry 
library. Each one is fully illustrated and covers its field. 

3rd — A FREE MEMBERSHIP ir, the Personal Service Department of the 
School. This membership entitles you to personal help and assistance in over- 
coming any troubles you may have, (^ne leHer of special advice covering your 
own trouble may well be worth the price of the course. In fact, manv students 
say they have more than gotten the price of the entire course out of one letter. 
This service is free for life. 

4th — FREE SERVICE FROM OUR EMUOTMENT IIEPAR'I^MEIVT. We have 
a large number of calls for trained nouHrvmen to run large poultry farms, at sal- 
aries from $1,200 a year up to $5,000. and even more. If you want such a posi- 
tion our Emplovment Department will be glad to help you without charge. 

5th — INDlVini AU AND PERSONAL, INSnnRX CTTON. When the student's 
examination is received it is carefully examined, criticised and graded by an 
expert, then returned with such personal criticism, counsel and advice as we feel 
is necessary. Our staff is ready at all times to furnish unlimited personal advice 
and solution of problems for our students. 

6th — I»IPT,OMA. On completing the Course and earning vhe required per- 
centage the student is entitled to n diploma certifying his proficiency 

7th — A. P. S. CO VCHING. Even after you have completed our Course of 
Instruction we continue individual co-nchins' pnd -vvii-hnut ti'Tie limitations, until 
the student is satisfied and successful. The Course is designed to meet your 
personal needs. You are certain to be pleaded and benefited 

8th — YOUR MONEY RETT RN EI> IF YOU ARE NOT SATISFIED. 

WHAT WE TEACH 

The course of lessons of the American Poultry School covers every phase 
of the subject. It is a complete education on the science of poultry culture. 
We teach only the one subject and our course of lessons is not a side line to 
any other. All of our efforts are directed toward giving our students thorough 
and practical poultry instruction. Our in+erests are not divided. We claim 
to be experts only on poultry. We will give you instruction which you can 
get nowhere else. Our course is larger, fuller, more complete than that of 
any other school. This we guarantee. You would have to attend an agricul- 
tural college and a good one at that to gain such a poultry education as we 
give you. We are pioneers in this field and we are the oldest and largest 
poultry school in the world. This course is sucessfully used and recom- 
mended by 27,000 students in 48 s+ates and 19 foreign countries. This is 
the best evidence that there is no other school or course in the world equal 
to this. 

HOW LONG DOES IT TAKE? 

You can complete the Course in two months to one year, if you spend 
a reasonable amount of your spare time studying daily. You begin to get 
immediate benefits. We outline your work and give you a method that you 
can immediately put into practice so you get immediate benefits. You don't 
Page Eighteen 



American Poultry School. Kansas City, Mo. 

have to wait a day after you start our course. However, you are given 
unlimited time in which to complete the Course, if necessary. When 
finished this course will completely equip you for a variety of positions, in 
case you do not care to go into the business for yourself. You will be 
equipped for positions on large poultry plants, teaching, lecturing at farm 
institutes, poultry journalism, and other branches of the business. The 
demand for trained workers in every branch of the industry is far grea er 
than the supply. 

SHOW GOOD JUDGMENT BY GETTING YOUR MONEY'S WORTH 

We ask you to compare our Course with any other that is being offered 
anywhere in the world. Many of our students say they don't see how we can 
give so much for the money. If you do not say that our Course is more 
practical, more helpful, more modern and up-to-date than any other that costs 
you more, we will gladly refund your money. If you do not say that the 
American Poultry School Course is several times as valuable and helpful 
as some other which costs you about as much as ours, we will give you 
the American Poultry Sschool Course free of charge. If you will compare 
our lessons with any others, we are sure you will enroll in the American 
School of Poultry Husbandry. 

Some Correspondence Schools offering Courses in Poultry Husbandry 
have simply taken a $1.50 poultry book and divided it into eight or ten 
pages to a lesson, and charge from $25.00 to $40.00 for such a course; others 
take a $1.50 out-of-date poultry book and sell it to you for $15.00, with 




Partial view of U. S. Government Poultry Farm near Washington, D. C. 
The reauiis of the work clone at this farm and exi>eriment station are available 
to our students 

about one hundred questions that are not very practical; others offer a 
voluminous course that was written from six to ten years ago and most of 
their theories were out of date long since, yet they charge practically twice 
the cost of our Course. 

On the other hand, the American Poultry School's Complete Course con- 
tains fifty-three complete lessons that have just been written and published 
for the first time; there are over two thousand printed pages and about one 
thousand drawings and halftone illustrations. These books are being con- 
stantly revised and improved. We try to keep in constant touch with the 
latest and most important developments at every Experiment Station in this 
country. If you will compare these courses you will take that offered by 
the American Poultry School. 

We can show you hundreds of our students who are on the sure road 
to success today who had no previous instruction in poultry husbandry. 
When feed was cheap and conditions different, you could throw out feed 
to you hens; you could make a lot of mistakes, and you could do reasonably 
well with haphazard methods. There was never a time in the history of the 
world when it paid better to spend a little time and money in learning the 
business than at the present moment. Page Nineteen 



A. S. P. H. Mean s a S(a fe) P(ath) to H(enology) 

HERE IS THE UNSOLICITED TESTIMONY OF STUDENTS WHO HAVE" 

COMPARED OUR COURSE WITH OTHERS AND WHAT EACH 

HAS TO SAY ABOUT THE AMERICAN POULTRY SCHOOL 

COURSE AND OUR PERSONAL SERVICE 



PAR SUPERIOR TO OTHER COURSE 

"I have been out and compared your 
lessons with those of another noted 
Correspondence School, and must &ay 
your work is far superior in every re- 
spect." — Amos S. Jones, Kansas. 

CHANGED HIS MIND 

"Mr. Quisenberry, I always made fun 
of Correspondence Schools. While at 
colleg-e 1 thought that no one but a 
fool would take a Correspondence 
Course. Your Course has entirely 
changed my ideas along that line; I 
now believe that a good Correspondence 
Course is the best training that a per- 
son can have. While at college I 
studied mostly to pass in my exam- 
inalions; today I am studying to leara.'- 
—Your Student, Alfred LaGrandeur, 
Wisconsin. 

OUR LESSON BETTER 

"I looked over some of the lessons of 

the School. Your lesson on 

'Poultry House Construction' is far 
ahead of anything they had." — Edward 
W. Putney, New York. 

INCREASED FLOCK AND MADE BIG 
PROFIT 

"We have completed and put into 
practice your Complete Course in Poul- 
try Husbandry and know its benefits. 
Below is what 75 hens and pullets did 
for me during the past year when I 
used your methods: 
200 select hens and pul- 
lets @ $2.50 $500.00 

Poultry products sold.. 293.25 
Poultry and eggs used 

for food 100.00 

Total income $893.25 $893.25 

Feed for 75 hens @ i/^c 

per hen per year $140.00 

Feed for 125 chickens 

for 120 days 75.00 

Losses by death and 

accident 20.00 

Value of old stock 150.00 

Total expense $385.62 $385.62 

Net profit $597.63 

"We sold the cockerels at broiler age 
and had about 150 pullets free of cost 
up to that age. No so bad, do you 
think, when you consder that the flock 
was kept under just average farm con- 
ditions, and only the second year of 



scientific methods as per the 'Quisen- 
berry Way'." — A. C. Bevis, Ohio. 

NO UNNECESSARY WORDS — EVERY- 
THING OF REAL. VALUE 

"Your Course is far superior to one 
tliat I took in another School. There 
i.s no filling-in of unnecessary words to 
make bulk; everything is of real value. 
To say I am agreeably surprised is put- 
ting it mildly." — W. F. Fitzer, New 
York. 

BEST IN WORLD 

"I believe the American School of 
Poultry Husbandry the best Corre- 
spondence School in America, and that 
means the best in the world." — T. 
Schaibly, Pennsylvania. 

VALUES COURSE AT $1,000.00 

"When I thought of taking your 
course it seemed a little high in price, 
inasmuch as I had taken a poultry 
course in another school, but ask your 
pardon, for I am willing to pay you 
all you ask for it. I think I have re- 
ceived value worth $1,000.00 or more, 
and I am in the height of my glory that 
I took your course." — William B. Sut- 
liff, Pennsylvania. 

UNEaUALED BY ANY OTHER 
SCHOOL 

"I will say that I am well pleased 
with the course and have derived a 
great benefit from same. I think that 
any person who keeps chickens for any 
purpose would do well to take up this 
course, and I will say that I don't think 
that there is anything to equal it in 
any other correspondence school. I 
can truthfully say that I owe this 
success to knowledge gained by study- 
ing the course from the A. P. S." — E. 
A. Rossman, New Jersey. 

WANTS BOTH COURSES 

"Please inform me how much it will 
cost me to take the Judging Course. I 
have received so much benefit from the 
Practical Course that I would like to 
take the Judging Course also." — Stan- 
ley Igoe. Ohio. 

HAVING FINE SUCCESS 

"I think your Course is the finest 
thing of its kind in the universe. I 
would not take $500.00 for what I al- 
ready have learned Since talking your 
Course I am having fine success and 
am going into the business more ex- 
tensively." — R. D. Miller, Oklahoma. 



WOULD NEVER PART WITH 
COURSE 

"I have a flock of White Wyandottes 
that lay at the age of five months, 
raised the 'Quisenberry Way,' which 
makes every hen pay. I am very much 
pleased with the books I have received 
from you. for they are of such great 
help and of such great value to me that 
I would never part with them." — Mar- 
tin Krohn, Illinois. 




Page Twenty 



American Poultry ;^chool, Kan s a s City, Mo. 



U. S. GOVERNMENT ADOPTS AMERICAN POULTRY SCHOOL COURSE 

WHEN the U. S. Government War Department was looking around for 
a course on poultry husbandry to use in its vocational training de- 
partment in reclaiming soldiers, who were stationed at the U. S. 
Disciplinary Barracks at Fort Leavenworth, it cho&e the course of the 
American Poultry School. These young men are trained in poultry raising, 
dairying, farming, mechanics, factory work and other vocations. 

In connection with this Barracks there is maintained the largest Government 
Poultry Farm in this country. They have brooded as high as 45,000 ohiclvs at 




One of 21 large houses on the Government Poultry Farm at Fort Leaven- 
worth, where the course and methods of this School are used. This is a 
Government institution and is one of the largest and best poultry farms in 
the world. This School co-operates Avith this farm and our students get the 
benefit of facts and information developed there. It contains many houses 
like the above, besides much other equipment of the most modern kind. 

one time and had as many as 35,000 laying hens. They hav<- 21 houses over 200 
feet long, each accommodating 1,700 layers or over 5,000 baby chicks at brooding 
time. The work on this farm is under the directioji of Judge .lohn Zimmer and 
Major Polk. These soldiers are being taught to raise poultry the "Quisenberry 
Way." There are 1,500 to 3,000 soldiers at this Barracks at one time. 

When this farm was first established, the Government called on a graduate 
of this School to superintend the hat^'herJ^ rearing and building and he' remained 
at the farm until employed by the Missouri Experiment Station in a similar po- 
sition. Our course satisfies no matter by whom or in 
what way it is used. It is endorsed and recommended by 
the highest authorities in all parts of the world. 




IS A WONDERFUL SCHOOL 



"I work for the government during the day, but I 
am wiling to do all that I can to help you and further 
advance the good work of your wonderful School. I 
must say the books I have had have done me a lot of 
good. I am talking and trying to persuade others who 
have lately bought homes to take j^our course. I sliall 
always speak a good word for you and your valuable 
School." — James W. Garnett, Maryland. 

Page Twenty-one 



Mistakes Cost Money 



WE SUPPLY THE LATEST AND BEST INFORMATION 

Besides the work done at our own Experiment Station, the School keeps 
in touch with the experiments being conducted by all the leading Experiment 
Stations in all parts of the world, and gives you at all times the benefit of 
the latest and best information to be had. Each student has the benefit 
of this expert counsel at all times. 

It is the aim of the American Poultry School to get the best practical 
information in our course that it is possible for us to obtain. Many institu- 
tions fall into the rut of fads and hobbies, and when a person goes to them 
for information he gets but little, if anything. We are in constant touch 
with all poultry experiments, as well as appliances being manufactured, and 
through the high class practical ability of our faculty we are able to offer 
students the best from all sources. Students of the American Poultry School 
will find our course extremely practical and only methods recommended that 
have been tried out and found dependable. 

SUPERIOR TO UNIVERSITY COURSE not availed myself of the privilege to 

"As a preface, I mav sav I have been write for any information, because the 

raising- chicR:ens three years. Took lessens are easily understood and cover 

University of Course, and the subjects. —J. A. Wilkens, Ohio. 

Providence of Alberta Course, but COURSE OF INSTRUCTION UN- 

never found exactly what I wanted. BEATABLE 

The first five lessons are far superior ..,. -, ^ ■ -r, 4.^ -r-r 

to either of the University Courses I , I am a graduate in Poutlry Hus- 



mentioned."— T. R. Moss, California. bandry of the University of 

but want you to know for real knowl- 

PONDEST HOPES FULFILLED edge of most use to the practical man, 

.,^ ^ , , . , ^ your Course of Instruction is unbeat- 

One year ago I was dubious about ^ble. Everything you send me is ab- 

correspondence study, having heard so solutely the best of its kind."— J. S. 

ma,ny knocks about how they get your Wheeler California 

money and then forget you or send ^.'cv- rw^r* ^^^mtj uv matt 

some trashy stuff to study. This may easy lo learjm n\ maii. 

be true with some schools, but not "Your course is sure fine. Would 

with the A. P. S. You have fulfilled not take anything for it. Have had 

my fondest hopes this past year, and I fine success, and you sure can learn 

want to be grateful and acknowledge by mail just as easy as going to an 

it. The lessons are clear and concise, Agricultural Cclloge if you enroll in 

easily understood arid with plenty of the right school, and I think the A. P. 

time to study and practice. I have S. is the best." — Geo. Mann, Arkansas 

IF WE CAN'T HELP YOU, WE DON'T WANT YOUR MONEY 

We could give you a lot of "hot-air" stories about the wonderful profits 
in the poultry business that might induce you to enroll, but we don't want 
your money that way. If we didn't think we could help you, if we were not 
positive that we could save you from financial loss and perhaps save you 
from sinking a lot of money in the poultry business, if we did not feel that 
we could help you to avoid a lot of mistakes and teach you a lot of things 
that you should know and that you can get in no other course nor in an^ 
other school or literature, we would not want your money. We have noth- 
ing to misrepresent. We would like to have you on our "roll of honor" as 
one of our progressive and wide-awake students, but if we did not feel and 
know that we could help and benefit you we would not ask you to enroll. 
There are thousands of people who cannot attend or avail themselves of the 
advantages of an Agricultural College to where there is one who can. It is 
not necessary for you to give up a good position or to sacrifice your income 
or your present business to take this Course. You can get just about as much 
training and information from the American Poultry School Course as you 
can from attending any Agricultural College or University; in fact, you can 
get more than at 9 per cent of them and at one-tenth the cost. Very few 
Colleges and Experiment Stations have poultrymen in charge of them who 
are the equal of Mr. Quisenberry or who have had the experience he has. 
This School has the benefit of his experience and his counsel, besides a corps 
of experts in various lines of poultry work that is equaled by no other school, 
university or college in the world. 

Page Twenty-tijpo 



American Poultry School, Kansas City, Mo. 
Personal Service Given Each Student 



HERE IS WHAT SOME OF OUR STUDENTS HAD TO SAY ABOUT THE 
PERSONAL HELP GIVEN THEM 



VAT. I ED BEYOND ANY SET PRICE 

"The knowledge I have gained from 
the course and the encouragement de- 
rived from your letters are beyond any 
set price. With best wishes for suc- 
cess of the A. P. S." — Robt. Maguire, 
California. 

PERFECTLY SATISFIED WITH 
COURSE 

"Wish to say that I am perfectly sat- 
isfied with your course and kind treat- 
ment. I sincerely hope the completion 
of my course will not be the end but 
the very beginning of our acquaint- 
ance." — F. J. Clovel, Colorado. 

PLEASPiD WITH PERSONAL AT- 
TENTION 

"I was highly elated at your per- 
sonal atteniTon to my lessons and per- 
sonal inquiries, as that is something 
quite unusual in most correspondence 
schools " — A. S. Davis, Alaska. 

SUCCESS FOLLOWED PERSONAL 
INSTRUCTION 

"Your personal service is most val- 
uable. I wrote you about my sick 
hens and followed your directions sent 
me in your personal reply and have 
not had a sick chicken since." — Henry 
Rentner, Illinois. 

BEATS ANYTHING HE EVER 
STUDIED 

"I wish to state that I am more than 
satisfied with the instructions that 
you have furnished me, so much so, 
that words really fail me when I try 
to tell you. I wish to say that it has 
been a great pleasure to me to be a 
student of your school — your methods 
of teaching are fine — that lesson on the 
Principles of Mating and Breeding is 
sure a. grand lesson. I read it over 
and over and the more I read and study 
it the more I prize that work. It has 
anything I ever studied beat a hun- 
dred years." — Chas. N. Met'-i, California. 
FACULTY WORTHY NAME OF "GEN- 
TLEMEN" 

"I wish to say that no men on earth 
are more worthy of the name 'Gentle- 
men' than those who are at the head 
of your institution. You have treated 
me very generous indeed, and I shall 
always remember it." — Solomon Rod- 
kin, Colorado. 

A. P. S. SYSTEM HAS THEM ALL 
BEAT 

"Thanks for your prompt answer to 
my personal questions. I have tried 
other systems; while some are very 
good, the A. P. S. has them all beat." 
-^-Will A. Piper, Iowa. 

MADE A SUCCESS OF THE CHICKEN 
BUSINESS 

"No doubt you will be interested to 
know that I am making a success of 
the chicken business. Last year 500 
laying hens paid me $1,000.00 above 
cost of feed, labor, interest on build- 
ing, etc. This March I started with 
6.000 baby chicks that are now seven 
weeks old and they are the finest look- 
ing lot I have seen anywhere around 



the country. Full feathered and as 
slick as wax. My roosters are crow- 
ing at five weeks old and some of the 
pullets are beginning to sing. Thank- 
ing you for the many favors. Sincere- 
ly yours." — Mrs. A. F. Leight, California. 
NOT A MONEY GRABBING INSTITU- 
TION 

"Just received your letter and Grade 
Certificate for my last examination. 
I must say that I am more than satis- 
fied with the way you watch the little 
mistakes and points in these lessons. 
It shows that you have the business at 
heart and are trying to do your very 
best to see that I get my money's 
worth out of the Course. Put me on 
record as saying that the A. P. S. is 
not a money grabbing institution, but 
one that has the welfare of its students 
at heart, doing all they can to give 
students the best poultry education 
with utmost care." — R. L. Steely, Ohio. 
APPRECIATES PERSONAL LETTERS 
• "I assure you I appreciate very much 
your personal letters, etc., and person- 
ally. I think that the course thus far 
is worth every cent of the money. I 
wish I had had lesson one when I built 
my buildings here, but I think that I 
can make good use of it in the future, 
as we are planning on several new 
buildings." — M. A. Schmidt, Minnesota. 
COURSE OF GREAT BENEFIT TO 

HER 
"I hope that I can repay you for all 
your kindness. The course has been 
a great benefit to me." — Mrs. D. Louis 
Rush, Missouri. 
MORE EGGS AND MORE PROFITS 

"Your course in Poultry Husbandry 
is so thoroughly scientific and correct 
that we have been greatly benefited 
since enrolling in your school. Your 
lessons have prevented us from using 
haphazard methods, as we have so oft- 
en dene heretofore, and as a result, our 
chicks are growing better, our hens 
are moulting better, we are getting 
more eggs and more profits than ever 
before. Whv, vour lessons on 'The 
Babv Chick.' and those on 'The Sci- 
ence of Feeding,' are worth the price 
vou ask for the entire course, to say 
nothing of the benefits the students re- 
ceive by your voluntary letters of cor- 
respondence." — Mr. and Mrs. A. H. Bul- 
lis. Oklahoma,. 
A- S. P. H. RUN TO ASSIST STUDENTS 

"I wish io thank you very much, Mr. 
Quisenberry. for the kind letter you 
sent me, as it has helped me very much, 
and now believe more than ever that 
the American School of Poultry Hus- 
bandry is not run just for the money 
it can get out of the people, but to 
give everyone their money's worth, 
and more, too, in the way of teaching 
any one who is willing and anxious to 
learn how to keep poultry in the most 
thorough, practical way that I be- 
lieve it possible to do." — Wm. Naab, 
New .Jersey. 



Page T'lventy-thrCQ 



Be Sure You are Right Then Go Ahead 
You Get a Complete Poultry Library 




TI-lESE GkEAT BOOKS 
THir; AP.E FURNISHED FREE Wl 



APE YOUkS TO rCIixIP 
HOME STUDY COURSE 



Don't take our word for it. Read what our students say. Compare 
these books and lessons with any other course in the world. Get our per- 
sonal service and help and if you do not say that we give you far more 
for your money than any school in existence, we will gladly refund every 
cent of your money and our course costs you nothing. Can we make it 
stronger? 

If it is practical, helpful, dollar-coining information that you want, you 
can certainly get as much from the American School of Poultry Husbandry 
as you can get anywhere in the world. The cost is not much more than the 
price of a case of eggs or a dozen medium priced hens. The man or woman 
who cannot afford to take this Course for the price and on the terms on 
which we offer it, cannot afford to raise chickens, even in a small way. 

CAN NOW bree:d prize winners 

"I am g-lad to tell you of my success 
this season with my Royal strain of 
B P. Rocks. I have been to three 
shows and won twenty-three rbbons, 
thirteen of them being- firsts and eight 
seconds. I am mighty proud of my 
birds and have not been able to supply 
the demand for both breeding birds and 
hatching eggs. I can say also that I 
would not feel safe with such fine 
birds without your course as a g-uide. 
The book on Diseases alone is worth 
all the course cost me, and I feel that 
my success in the show room is due to 
knowing how to feed and condition my 
birds, which I learned from the 'Quis- 
enberry Way.' It might also interest 
you to know that I have more than 
paid for my course culling hens for my 
neighbors, besides having the pleasure 




Page Twenty-four 



of culling my own. I can also get more 
eggs by feeding the 'Quisenberry Way' 
than my neighbors do when feeding 
egg tonics. It has paid me big to take 
the course." — J. E. Colegrove, Kansas. 



American Poultry School, Kansas City, Mo. 

Cost Small — ^Terms Easy 

THE VERY lowest prices at which American Poultry School Courses can 
be offered are mailed you with this catalogue. A big reduction is made 
for cash or liberal terms are offered on the installment plan. If the 
price were $100.00 for each course, it would still be the very best investment 
anyone in earnest about the poultry business could possibly make. Whether 
you are a beginner or an "old-timer," a farmer or a town-lot breeder, this 
Course will save you many times the price every year that you attempt to 
raise poultry. The enclosed enrollment blank gives you the lowest price 
that it is possible to make for this course and for years of personal aid. 

WHY MAKE MISTAKES AND SUFFER LOSS? 

It is a mistaken idea that many people have that any one can go into 
the poultry business and get rich quick, or even make a living, without having 
had a lot of experience or else getting their training from someone who has 
had the experience. But it matters not how much experience you have had, 
there are hundreds of facts told in these lessons that you will get in no other 
school, nor find in any other literature. Every lesson which this Course 
comprises is crowded with practical information, which you can put into 
immediate practice. The loss of a single brooder of chickens, the destruction 
of a single incubator of eggs, the waste of feed, shortage in winter egg-pro- 
duction, improper mating, death from disease of only a few fowls, unneces- 
sary waste of labor, faults in housing — any one of the numerous mistakes 
which you are almost certain to make in the course of a single season, will 
more than pay for your Course in the American Poultry School. Then why 
run the risk or take the chance of failure? Why not let us try to help you 
make success more certain? 

ENTERPRISES OF THE SCHOOL 

The American Poulti-y School — an efficient Course in poultry husbandry 
by the correspondence method by which students in every state in the Union 
and nineteen foreign countries are being supplied with valuable and dollar- 
saving information. 

The American Poultry Experiment Station — a well equipped experi- 
ment station where experiments and poultry investigations are made in the 
interest of the students of this School. We propose to make this the best 
in the world. 

American Poultry School Demonstration 10-Acre Model Farm — We have 
demonstrated that a one-man five or ten acre farm can be made a paying and 
highly profitable enterprise. One of our demonstration farms is that of 
Professor C. T. Patterson at Springfield, Missouri, who is one of the in- 
structors of this School. Here we show one of the best arrangements and 
most convenient plans for a ten-acre farm. He is also demonstrating the 
best method of handling same. He also has a city lot plan in operation on 
this farm to demonstrate the best arrangement of houses and yards for city 
lot poultry raisers. This is a practical demonstration breeding farm. 

During the past year Professor Patterson produced a flock of Leghorns 
which averaged 218 eggs in twelve months. This was nearly three times the 
eggs produced by the average farm flock. These birds won sweepstake prizes 
for the best exhibition birds at various shows. That is combining utility 
and beauty in accordance with the methods which we teach. 

The American Egg Laying Contest — Where hundreds of valuable hens 
are sent in by students and by the general public to be trap-nested, scored, 
registered and tested for White Diarrhea. 

Page Twenty-five 



It's Your Fault 



IF 



Your 



Hens Don't 



Lay 



MONEY BACK IF NOT SATISFIED 

EVERY student who enrolls in the American School of Poultry Hus- 
bandry must be satisfied. Whether you pay cash in advance or enroll 
on the installment plan, if upon completion of the Course you are not 
entirely satisfied, both with the Course and the assistance given you, we will 
make an effort to give you satisfaction in every way or your money will be 
promptly and cheerfvdly refunded. 

We have gone to great expense to prepare this Course, and it is only 
fair that we be given a chance to prove its value to each student. The only 
requirements which we make are as follows: 

The student must make his complaint in writing and must give the 
American Poultry School time and opportunity to adjust the difficulty and, 
if possible, make satisfactory the points claimed in the student's statement. 
It is agreed that you must deal as fairly with us as we do with you. You 
must show justness of your claim and give us £in opportunity to make the 
same satisfactory to you. 

We have thousands and thousands of poultry students in forty-eight 
states and nineteen foreign countries, and we have yet to hear one say we 
did not give him his money's worth, and more. 

We will let you be both judge and jury. Could any proposition be more 
fair? No other school dares make such a guarantee. 




OUR MILLION DOLLAR IRONCLAD MONEY BACK 
BANK GUARANTEE 

WrjE ^^y "^ Million Dollar Guarantee" because we 
W/ have sold nearly a million dollars worth of poul- 
^^ try courses and they have all been sold under 
this ''money hack'' guarantee if not satisfied. If ive can 
please and benefit 27,000 others, we ought to be able to 
jylease you. Also, the K. C. Tei'niinal Trust Co., a mil- 
lion dollar bank, says: ''The American Poultry School, 
of vjhich Mr. T. E. Quiscnben'y is President, is a regular 
depositor with this Bank, and has set aside a reserve 
fund for use as a guarantee of satisfaction to their cus- 
tomers.*' I am so confident of our ability to- train you in 
such a way that your results and profits will be in- 
creased threefold, that we guarantee to refund every 
cent of your money upon request from you if you are 
not pleased lohen you have completed this Course. If 
you ivant the gurantee stronger, you can write it your- 
self. We feel that you are going to make a big mistake 
if you do not send in your order immediately for our 
Hoine Study Poultry Course arid let us send the first 
lot of books and lessons to you, so that you can begin to 
get personal help and advice. Do not delay. 

.AMERICAN POULTRY SCHOOL, 
Kanss City, Mo. T. E. QUISEN BERRY, President. 





American Poultry School, Kansas City, Mo. 
OUR UNEQUALED FACULTY 

THE LIFE, spirit, standing and value of an^/ institution depends, abso- 
lutely, upon the 'men who conceive, control and operate that institution, 
and this is especially true of any institution of learning. For this rea- 
son we feel that it is best to make you acquainted with our faculty and offi- 
cers before you become a student of this School. If you should decide to 
place your name upon our "Roll of Honor ' us a student of the American 
School of Poultry Husbandry, we want you to feel a personal interest in us 
and we in you. So let's get weU acquainted at the very beginning. 

In introducing to your especial notice those back of and associated 
with the American School of Poultry Husbandry we do so with a pardonable 
pride which you can never entirely grasp or understand the fullness of until 
you shall have come to know these men and their extraordinary personalities 
and attributes, and their ability to deal with every problem which contributes 
to one's success in poultry raising. 

No other school of this kind has men of equal ability and experience 
associated with it. Nowhere can you find a school with so many of the 
world's greatest poultrymen associated together for the purpose of imparting 
their knowledge to their students. They are not theorists, they are not 
"small frys," they are not "has beens" or "would bes," but they are men 
who do things in a big way and never undertake anything without making 
a success of it. They are all self-made men. They have come from the 
bottom up. Each has spent thousands of dollars in learning what they offer 
you for a few paltry dollars. 

We don't ask you to take our word that these men stand at the top. 
Read and study the life and accomplishments of each. Compare them with 
any other school in the world. There was never such a body of men gathered 
together to safely and wisely direct its students to certain success. 

One of the world's best authorities on the subject and one of our greatest 
editors recently said this in speaking of three members of our faculty: 

"Candidly, I do not think there are three other such men living today. 
I do not feel that any one of them could be replaced by a better man, so far 
as my knowledge goes. Prof. Harry R. Lewis, representing the metropolitan 
poultry and egg d strict of the Atlantic Coast. Mr. , representing com- 
mercial egg production on the Pacific Coast, and Mr. John H. Robinson serv- 
ing your School as the world's present highest authority on poultry breeding 
problems as a life-long student of this vital phase of poultry culture. 

"Prof. Lewis is deservedly popular in the East, has proved his unusual 
ability by the authorship of popular text books on poultry subjects and is 
probably the best liked man in this field along the Atlantic Coast at this 
time. He is also a distinct leader with the instructors and investigators in 
poultry husbandry. 

"With the possible exception of Prof. Dryden I would judge that your 
advisor stands highest on the Pacific Coast. Therefore, I feel that you have 
secured the best man available. A man, who is at the head of a successful 
plant carrying practically 10,000 layers, with 2,700 of them under trap- 
nests and who has produced and owns today more 300-eggers than any other 
man on earth, is the right sort of material to place the strength of your 
faculty above that of any other school now existing or possible to create. 

"Believe you know what I think about Mr. John H. Robinson as a 
student of poultry culture. Have good reasons for believing him to be 
the best posted man on this subject that we have with us today, domestic 
and foreign. I came to learn what he knows on the subject of poultry breed- 
ing based on a study reaching back more than twenty-five years, and his 
splendid work during the last two years or more has confirmed my early 
hopes and belief. He simply KNOWS and that is an end of it. Some others 
think they do, but he DOES." 

All the other men on our faculty are as strong in their particular lines 
as these three members are in theirs. Each is a specialist with Prof. Quisen- 
berry guiding and directing their work in connection with this School so 
that each student gets direct benefits and individual results which are 

applicable to tiis own poultry yards. „ ^ . 

•^^ Page Twenty-sever^ 



If It's Worth Doing, It's Worth Doing Well 



Personal Service 



IN ADDITION to having the strongest faculty connected with any poultry 
institution or department in the world, we guarantee to give you personal 
service in solving your many poultry problems such as you can get no- 
where else. It is easy to make promises and to use "hot air" about what 
we can do for you, but the best evidence as to what we can do, are doing 
and have done is the testimony of 27,000 pleased and satisfied students. 
From the lowest to the highest, from the smallest back lotter to the biggest 
poultry farm in the world with its thousands of hens we have put them on 
the road to success, and changed failure into success for thousands of 
them. What has done it — our secrets, our methods, our course, our in- 
structors and our personal help, advice and service. If we have helped 
27,000 others, we can help you. Don't be deceived by promises or high- 
sounding phrases of other schools. The same things that make a Ford a uni- 
versal car, that make a Cadillac and Pierce-Arrow cars of satisfaction and 
quality, makes this Home Study Course and Our Personal Service meet the 
requirements of poultrymen everywhere. It has been tested, tried and 
proven not only by ourselves, but by thousands in all parts of the world. 

INSTRUCTION — INSTRUCTORS — SERVICE 

These are the three absolute essentials to be considered in securing a 
poultry education and they must be considered as one, each being dependent 
upon the other. The failure of one means the failure of the other two. This 
School is proud of its courses of instruction, and its instructors. It prides 
itself upon the service it renders to its students and to the poultry world. 

Education is not for one day, nor for a week, nor a month, but for life. 
Its essentials are Instruction — Instructors — Service. Where this trinity 
exists, the resultant good to the student is not to be measured in mere dollars 
and cents and is more than commensurate with the fees for tuition. 

In buying a poultry education, your judgement is on trial in such a way 
that you can't afford to jump at conclusions. Don't be influenced by mere 
statements from any school. Take into consideration the length of time 
the school has been in business and weigh every point which may have a 
bearing on your relations with the school and your future advancement. 
Your time is too valuable to be wasted in experimenting with a doubtful 
course — get the best — one that has been tested by time and proven a suc- 
cess by many thousands of poultry raisers from all sections of the world. 
Investigate the course thoroughly before you buy. 

A few weeks' training in the "Quisenberry Methods" is more valuable 
from a profit standpoint than an equal number of years of haphazard, 
routine, poultry experience. 

Never has such a thorough, complete, dependable course on poultry 
culture been written as the one offered by the American Poultry School. 
There is no other as good. No other has stood the test of time. The great 
success made by over 27,000 poultry raisers all over the world proves that 
the course is right. The works of Prof. Quisenberry are matchless and in- 
comparable. His methods are true and tried. They mean your certain suc- 
cess and are an indispensable requisite of every poultry raiser. His personal 
service and the service and help of his faculty cannot be equalled anywhere 
else in the world. This we guarantee or our course costs you nothing. 



INCREASES POULTRY PROFITS which has for several years been the 
"I want to congratulate you. If this siource of the best suggestions for 
advice were to be followed definitely poultry raising-. Prof. Quisenberry's 
by poultrymen of the country, I feel practical bulletins have been a guide 
confident that poultry profits would be for the poultry world. Because of the 
materially increased." — H. E. Colby, reputation he made in this work, Prof. 
Editor of Kimball's Dairy Farmer, Wa- Quisenberry was asked to take charge 
terloo, Iowa. of the Poultry Department of the Pan- 
GUIDE FOR POULTRY WORLD ama-Pacific Exposition After accept- 
"To Prof. Quisenberry alone is due ing, the live stock department was 
the world-Mide fame of the Missouri added to his duties."— St. Louis Post- 
State Poultry Experiment Station, Dispatch. 

Page Twenty-eight 



American Poultry School, Kansas City, Mo. 
One of the World's Greatest Poultrymen 

T. E. QUISENBERRY, 

President and Dean of Faculty 

THOSE in charge of the American Poultry School are experts in poultry 
lines — each a specialist. Each has the counsel and advice of Prof. 
Quisenberry, who is personally interested in the success of every student. 
No one has done more for the advancement of the poultry industry in Amer- 
ica during the past decade than Professor T. E. Quisenberry, His work at 
Experiment Stations, Colleges, Egg Laying Contests and large poultry and 
egg farms; his service as a member of the Executive Board of the American 
Poultry Association, and other associations; his experience in conducting 
the largest poultry shows in America; and his successful work with all 
kinds of live stock was responsible for the directors of the Panama-Pacific 
Exposition selecting Prof. Quisenberry as Assistant Chief of the Live Stock 
Department and Superintendent of that great Exposition. He is recognized 
throughout the world as one of America's most prominent instructors and 
investigators in Poultry Husbandry. To have the opportunity of securing 
first hand results of Prof. Quisenberry's lifetime of experience and investi- 
gations, together with the services of other men and women of great ability 
who are associated with him, is indeed to be prepared for success in every 
sense of the word. He takes a personal interest in helping every student 
solve his individual problems. 



INDORSED BY AVORLD'S GREATEST POULTRY AUTHORITIES AND 

LEADING EDITORS 



SUCCEEDED WHERE OTHERS 
FAILED 

Mr. Quisenberry bravely hitched his 
wagon to a star and drove straight on- 
ward! He had faith and \ision. We 
have been personally pleased to see Mr. 
Quisenberry and his associates "make 
good," doing so with a wide margin to 
spare. 

A letter of recen-t date r6v;eived by 
us reports that "at the present time 
the American Poultry School employs 
regularly ninety-two people in its gen- 
eral offices, besides a total of ten peo- 
ple devoting their time to the opera- 
tion of incubators and the necessary 
handling of hatching eggs and baby 
chicks in connection with the poultry 
farm and egg-laying contest at the 
Leavenworth plant." As a further ex- 
ample of the success of this institution 
we quote this remarkable fact from the 
recent letter: "As many as 4,000 pieces 
of mail in one delivery were received 
by the American Poultry School during 
one day last month." Each of these 
men has had practically a life long ex- 
perience in different important 
branches of the poultry industry and 
each has met with success in his ef- 
forts. In other words, they know the 
business in both a practical and theo- 
retical way and are qualified to give 
valuable instruction in the respective 
departments to which they are as- 
signed. The Reliable Poultry Journal 
again congratulates Professor Quisen- 
berry and his associates, also poultry 
culture in general, on the wonderful 
progress this institution is making. — 
Grant M. Curtis, Editor Reliable Poul- 
try Journal. 



GREATEST POULTRYMAN LIVING 

"No one individual knows more, has 
done more, or has a deeper and wider 
grasp of the poultry situation and its 
possibilities, than has this poultry 
genius, Prof. Quisenberry. Some men 
talk; a somewhat smaller class, talk 
and think; the third class, act; and real 
leaders — whether of men or movements 
— are derived from the third class. We 
have heard much about Tom Quisen- 
berry for years past. His words are 
the ripened fruit from a life-time or 
thought and a growing-time of action. 
As head of the Missouri State Poultry 
Experiment Station for years, later in 
charge of the Poultry Exhibition of thn 
grep.t Panama-Pacific Exposition and 
now President of the American Poultry 
School, he has undoubtedly wielded a 
greater influence upon the Standard- 
bred industry than any other man liv- 
ing. All honor to him, and all prai.sy 
to his unselfish devotion to duty."— 
Poutlry Item, Sellersville, Pa. 

GREATEST HELP TO STATE 

"Your resignation will mean a very 
great loss to the State, and especially 
to those of us inside the State who are 
trying to make a living out of poultry." 
— Rolla C. Lawry, Manager Yesterlaid 
Egg Farm Company, Pacific, Mo. 

RENDERED STATE GREAT SERVICE 

"I wish to say to you that you have 
rendered the State a great service and 
have made a good Director. I wish to 
assure you of my high regard and good 
wishes, and at any time I can be of 
service to you, I will be glad if you 
will call on me." — E. W. Major, Gov- 
ernor of Missouri. 

Page Twenty-nine 



If We Help Others, We Can Help You 



FIRST AND GREATEST DIRECTOR 

"Mr. Quisenberry, you have done a 
great work, and done it well. Not only 
does the State of Missouri owe you a 
great deal, but that is the case with 
the poultrymen of the world. You 
have been to many poultrymen what 
the lighthouse is to the ship in the 
storm. There is no question but what 
the Experiment Station will continue 
to do great and active work, but Tom 
Quisenberry, as its first and greatest 
Director, will be remembered always." 
— Poultry Topics, Lincoln, Neb. 
HELPED EVERYBODY 

"Thousands of people outside of your 
state will be grieved to hear of your 
leaving the great work you have built 
up at Mountain Grove. Just the 'com- 
mon people,' like myself, who have 
never known you personally, yet can- 
not fail to appreciate what you have 
done for Everybody's Hen, as well as 
the Missouri Hen." — Mrs. Clyde H. 
Meyers, Fredonia, Kas. 
PRACTICAL. HELP FOR POULTRY- 
MEN 

"You are to be congratulated for the 
exceedingly practical way in which you 
have assembled helpful ideas for the 
poultrymen." — Prof. James E. Rice, 
Professor of Poultry Husbandry, Cor- 
nell University, Ithaca, N. Y. 
LABORS WIN MEDAL 

The Panama-Pacific International 
Exposition presented Mr. Quisenberry 
with a bronze medal at the close of the 
Exposition, accompanied by an en- 
graved certificate, which reads as fol- 
lows: "The Panama-Pacific Interna- 
tional Exposition by resolution of the 
Board of Directors hereby conveys to 
T. E. Quisenberry, etc., sincere appre- 
ciation of his conscientious work and, 
etc., gratitude for his unselfish and 
continued interest manifested in the 
affairs of the Exposition during, etc., 
existence and in bringing it to such a 
successful and glorious close. The Ex- 
position directors further desire to ex- 
press their hope and wish for his con- 
tinued happiness and prosperity. — Chas. 
A. Moore, President, San Francisco." 
GOOD AS FOUR YEARS AT COLLEGE 

"The American School of Poultry 
Husbandry, of which T. E. Quisenberry 
is President, is offering efficient in- 
struction m all branches of the poultry 
business by the correspondence method. 
Through its Course this School will 
give anyone as practical a Course in 
Poultry as anyone would receive in 
four years at college." — Poultry Suc- 
cess, Ohio. 



COURSE MADE PROFIT FOR ME 



"I bought 300 day-old chicks, built a 
building 12x14 feet, Fool-Proof style, 
and fitted it with a Newton Giant 
Brooder. I only lost 17 chicks. Single 
Comb White Leghorns. At eight weeks 
I got rid of one-half of the roosters. 
They weighed a little over one and a 
half pounds at ten weeks. I sold the 
rest, averaging one pound and ten 
ounces. I now have 146 pullets. I got 
them the 20th of April, and they began 
to lay the 18th of September. Every 
one who sees them says they are the 
nicest bunch of pullets they ever saw. 
I am well pleased with the lessons." — 
Ross C. Smith, Pennsylvania. 

Page Thirty 



KNOWN THE WORLD OVER 

"The citiaens and poultry raisers of 
the State of Missouri owe much to Mr. 
Quisenberry for the great good he has 
accomplished for them, and the mem- 
bers of the Mountain Grove Commer- 
cial Club, of which organization he is 
a faithful member, desire to express 
their thanks for the great work he has 
done in making the Missouri State 
Poultry Experimental Station and 
Mountain Grove known the world 
over." — Mountain Grove Commercial 
Club, EOO members. 

DONE MORE THAN ANY OTHER 
AGENCY 

"In our opinion the American Poultry 
School has done more in favor of the 
argument for Standard-bred poultry 
through their wonderful experimental 
work of the past few years than any 
other agency. We have taken more 
than ordinary interest in nis reports 
because of the well known integrity of 
the man behind them." — Editor Hallett, 
Inland Poultry Journal. 
LEARNED, EARNEST AND SINCERE 

"Those who have come to know this 
unassuming, painstaking, earnest, far- 
sighted man are proud to call him their 
friend. His sincerity of purpose and 
his earnestness are equal to his learn- 
ing. Built the Great Missouri Poultry 
Experiment Station; superintended the 
great poultry show held at the San 
Francisco World's Fair, and now head 
of a great poultry educational insti- 
tution." — Frank L. Piatt, Editor of the 
American Poultry Journal. 

BIGGER 3IAN THAN EVER 

" 'Tom' Quisenberry is too big a man 
for a local job, and now that the whole 
country can have the benefit of his 
help and experience, we expect to see 
him become a bigger man than ever." — 
Ted Hale, Secretary National Poultry 
Show, Chicago. 

STATE'S GREATEST FACTOR 

"I was reading of your resignation 
and want to say that I think the State 
is losing a good man. One who has 
helped the people more than any Gov- 
ernor, Legislator, or political position 
of any kind has ever done. These are 
simply facts, no boquets. Positions 
like you hold could never be appreciat- 
ed by the people, unless directly con- 
cerned like I have been." — C. V. Gregg, 
Wholesale Egg Dealer, St. Louis, Mo. 
WORTH $10O,0O« PER YEAR 

"T. E. Quisenberry is worth $100,000 
a year to tne Poultry Industry in the 
State of Missouri." — Poultry Culture, 
Topeka, Kas. 





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American Poultry School, Kansas City, Mo. 



REESE V. HICKS 

Vice-President and Instructor 

AS Vice-President of the American Poultry School, Mr. Hicks brings 
his 2 5 years of actual production of poultry in the South, the West, 
and the East to the students of this great institution. 
He is a licensed judge and a breeder of poultry and live stock with a 
life-long experience. From boyhood he has handled live stock and early be- 
gan to make a special study of poultry. In his native State, Tennessee, as a 
young man he built up a flourishing 
live stock and poultry business. His 
work and ability attracted attention not 
only in his own state, but Nationally. 
Because of his activity and ability as a 
poultryman and live stock breeder, he 
was appointed Deputy Live Stock In- 
spector for the State of Tennessee. 
Shortly atferwards he was elected a 
member of the Executive Board of the 
American Poultry Association. In this 
capacity he was instrumental in helping 
to reorganize the association on a firmer 
foundation. Judge Hicks then decided 
to take to himself the famous saying, 
"Go West, Young Man." He moved to 
Topeka, Kansas, and was connected 
several years with the Capper publica- 
tions doing editorial work and operat- 
ing a demonstration farm. 

Asi a man to carefully plan and then 
carry out his plans, Mr. Hicks has won 
a National reputation. While Presi- 
dent of the American Poultry Associa- 
tion, he so organized and carried out. 
(he business of that body that Mr. Hicks' 
terms of office were the greatest in in- 
creased membership,, finances, and pro- 
gressive measures of any similar period 
of the organization. He was twice 
elected President of this great organi- 
zation of poultry raisers. 

His work attracted such attention for 
the broadness of its scope that he was 
employed by a prominent Correspondence School in the East to manage and 
operate their large demonstration poultry farm, known as the "Million Egg 
Farm," located at Browns Mills, New Jersey. This farm had an incubator 
capacity of over 100,000 eggs and sold day-old chicks on a very large 
scale, and was one of the pioneer breeding farms to go into the day-old 
chick business on a big scale. Over 15,000 laying hens were frequently 
carried through the season. A separate farm, known as the "Quality Farm," 
specialized in breeding birds for exhibition features, and winnings were made 
at Madison Square, Boston, and leading shows throughout the country. 
Eggs from this farm, literally by the millions, were sold in New York and 
other Eastern markets. In fact, stores were maintained in New York City 
and Philadelphia for the purpose of disposing of the immense output of 
the farm in eggs, broilers, ducklings, and other produce. Here Mr. Hicks 
for four years had a wide experience in each and every detail of poultry 
farm operation. Here, under his direction, eggs were produced by the mil- 
lions and day-old chicks by the hundred thousands each year, and as high 
as 50,000 chicks were brooded in a single year. Hens were handled for 
egg production by the tens of thousands. 

Page Thirty-one 




REESE V. HICKS 
Ivaiijso.s City, Mo. 



Get 



More 



Eggs — Save 



Peed 



While he was engaged in managing this farm — the biggest poultry farm 
in the world at that time — the world war came on and the United States 
got into the fray. Every business felt it must have a representative) for its 
own industry at Washington, D. C. In fact, such co-operation was invited 
by the Government authorities. The poultry interests looked about to find 
a man of wide experience and whose acquaintance was broad. In Mr. Hicks 
they found that man and he was selected to go to Washington and repre- 
sent the poultry interests. An organization known as the National War 
Emergency Poultry Federation was formed and Mr. Hicks was elected Presi- 
dent. Mr. Hicks stayed at the National .Seat of Government as a volunteer 
worker until after peace was declared. 

From that time on Mr. Hicks was connected with prominent wholesalers 
of poultry products in Washington until shortly before he came to the 
American Poultry School. 

Mr. Hicks has been a member of the Board of Directors of the Chicago 
Coliseum Show for years. He has judged at such shows as New York, Pitts- 
burg, Philadelphia, Washington, D. C, Indianapolis, Allentown, Pa., Tren- 
ton, N. J., St. Louis and Kansas City, besides numerous others. 

It has been well said that Mr. Hicks knows poultry conditions in an 
actual practical way in every section of the country. He has always been 
actually engaged in raising poultry and running a farm with poultry on a 
large scale, even while, as he puts it, "Doing a little stunt writing for the 
papers." 

On subjects like the day-old chick business, raising and brooding 
chicks, feeding flocks of laying hens on a big scale, marketing poultry and 
eggs, and many other practical sides of poultry production, there is no one 
in America with a broader experience at the actual work of doing the thing 
itself. What is more, he has the knack of telling others just how to suc- 
cessfully do the many things so important in poultry production. 




T. CARLETON aUISENBERRY 
Kansas City, Mo. 

Page Thirty-two 



T. CARLETON QUISENBERRY 

Superintendent and Instructor 

BORN and raised on a poultry experi- 
ment station. Served our National 
Government in the Aviation Section 
of the Army during the recent war. Spent 
several years on the Missouri State Poul- 
try Experiment Station, where he was em- 
ployed in various departments, and has 
had an opportunity to study the poultry 
business from various angles. Has oper- 
ated all makes of Mammoth incubators. 
Has hatched and brooded several hundred 
thousand baby chicks. Superintendent of 
the American Egg Laying Contests for two 
years. Is an expert on feeding, disease and 
incubation problems. Conducted a large 
hatchery and shipped as many as 100,000 
chicks per year. Is a son of the President 
of this School and has been constantly un- 
der the training of his father for over ten 
years. He is a constant student of the 
business and we doubt if there is another 
man in this country of his age who has 
had so much and such a varied experi- 
ence in the business as has Mr. Quisen- 
berry. His has not been a theoretical 
college training, but one of actual experi- 
ence in doing the thing itself. 



American Poultry School, Kansas City, Mo. 



JUDGE V. O. HOBBS 

Treasurer and Instructor 

JUDGE V. O. HOBBS is a "self-made man." and we do not hesitate in say- 
ing he is one of America's best poultry judges. We doubt if there is an- 
other member of the American Poultry Association who can come as 
near quoting the American Standard of Perfection, word for word, as can 
Judge Hobbs, and he knows how to apply this knowledge. No one is in a 
better position to teach you the fine points of your own variety or safely 

guide you through your judging course 
than Judge Hobbs. We are fortunate 
indeed in having secured his services 
as Superintendent of our Judging 
Course. 

Mr. Hobbs is not only an instructor 
in our School, but is Treasurer and a 
member of the Board of Directors . 

No poultry breeder has a higher 
standing or has had broader experience 
than has Mr. Hobbs, which is proven 
by the fact that he has been called on 
to judge at such shows as Cleveland, 
Chicago, Indianapolis, Kansas City, St. 
Louis and the Nebraska, Kansas, Okla- 
homa, Missouri and Colorado State 
Shows, and the Pan-American Exposi- 
tion held at San Francisco. Following 
is an extract from a letter sent to 
Judge Hobbs from D. O. Lively, Chief 
of the Live Stock Department: "I de- 
sire to convey my personal thanks, not 
only for the work you did at San Fran- 
cisco, but for your courtesy to and pa- 
tience with exhibitors." 

Judge Hobbs has held offices of re- 
nown in the poultry world. He was 
formerly Secretary of the National Buff 
Orpington Club and it was through his 
efforts that this grand breed was admit- 
ted to the Standard. He has been 
President of the Missouri Branch of 
the American Poultry Association and 
twice President of the Missouri State Poultry Board. He has refused offers 
of Governmental poultry and accounting work. At present he is a member 
of the Executive Board, by election, of the American Poultry Association. 
For years the poultrymen of Missouri had worked hard in an effort to secure 
an appropriation from the State for an experiment station, but all in vain. 
Judge Hobbs made an appeal to the poultrymen to elect him to the State 
Legislature, promising that he would see that the poultrymen got what they 
deserved. He was elected and, true to his word, introduced the bill and 
secured the appropriation, and the Great Missouri State Poultry Experiment 
Station located at Mountain Grove, Missouri, is the result. In a letter to 
Judge Hobbs, E. W. Major, ex-Governor of Missouri, said: "You have ren- 
dered the State of Missouri a good service while you have been a member of 
the Poultry Board." 

The Editor of Poultry Topics, a poultry publication, said of Judge 
Hobb's poultry work: "He was one of the most experienced, most deter- 
mined, hardworking, keen thinking men it was ever our good fortune to 
know." 

Space will not permit us to mention the many other valuable things 
which Judge Hobbs has accomplished for the benefit of the poultry industry. 
He is one of those fellows, who has little to say, but finds much to do. He 

Page Thirtj/'three 




V. O. HOBBS 
Kansas City, Mo. 



Don't Kill the Layer Swat the Drone 



has been a licensed general poultry judge for twelve years, having judged 
at all the largest western shows and local shows galore. He is recognized 
as one of the most competent and trustworthy poultry judges in the western 
field. The fact that he has judged at Kansas City for eleven years in suc- 
cession speaks very conclusively of his knowledge of the poultry business and 
his ability gained by over 25 years of extensive study and practical experi- 
ence. 

The Secretary of the Kansas State Show and State Poultry Ass'n, says: "V. 
O. Hobbs of Kansas City, Mo., is well known to most of our exhibitors, having 
officiated at our last two shows and has given excellent satisfaction. Judge 
Hobbs has proven himself to be a careful and conscientious expert on poultry 
and places the awards where he honestly believes they are due, without fear or 
favor." 

JUDGE E. C. BRANCH 

Instructor in Judging 

JUDGE BRANCH is one of the best Judges in the TJnited States. He judges 
more shows each season than any other Judge in America, and therefore 
is regarded as the most popular Judge in this country. 
He has officiated at many State Fairs, State Shows, and also Chicago, 
St. Louis, Kansas City, Topeka, Denver, Memphis, Des Moines and many 
other leading shows. He was one of the topnotchers at the Great Panama- 
Pacific Poultry Exhibition. 

Judge Branch was a member of the 
last Standard Revision Committee that 
revised and published the present 
"Standard of Perfection." He is Presi- 
dent of the Missouri Poultry Breeders' 
Association, is a member of the Stand- 
ard Revision Committee of the A. P. A. 
and holds many other prominent posi- 
tions in the poultry world. Judge 
Branch aided us in preparing our judg- 
ing course and no poultryman in this 
country is in a better position to knov.' 
what is needed in this course than is 
Judge Branch. 

The following letters show something 
of Mr. Branch's ability and his efficient 
work in the interest of more and better 
poultry: 

"Now that the Exposition is closing 
and we have an opportunity for a retro- 
spective view I feel that one of the things 
for which the Exposition deserves credit 
is the character, ability and efficiency 
of the men who made up the Interna- 
tional Jury of Awards, as it applied to 
the Department of Live Stock. 

"It has been my good fortune to be 
connected with many live stock shows, 
but in all my experience I have never 
known the judges to come so near to 
giving satisfaction to all the exhibitors 
as you and your confreres at San Fran- 
cisco. The Exposition naturally set a very high standard in its selection 
of judges and the fact that you measured up to that standard is a source 
of much gratification to the Exposition and to this Department. 

"I desire to convey my personal thanks not only for the work you did 
at San Francisco but for your courtesy to and patience with exhibitors." — 
D. O. Lively, Chief of the Department of Live Stock, San Francisco. 

He is one of the officers and leading members of the National Judges 
Association and served tor years on the Executive Board of t-l^e American 
Poultry Association. 
i*age Thirty-four 




E. C, BRANCH 
Lee's Summit, Mo 




American Poultry School, Kansas City, Mo. 
prof. harry r. lewis 

Author Productive Poultry Husbandry. 

NO man in the East or in the world has made a greater success of his 
work than has Prof. Harry R. Lewis of the New Jersey State Experi- 
ment Station. His advice to our students on breeding, feeding, farm 
management, selection of the layer, culling out poor producers, and on 
artificial lighting are the very latest and most dependable. His "Produc- 
tive Poultry Husbandry" is his greatest contribution to the poultry industry 
and is used as a part of our Home Study 
Cour'se. 

As head of the Poultry Department of New 
Jersey State University he has had more to 
do with the shaping of a program for the de- 
velopment of New Jersey's Poultry industry 
than any other one man and has had more to 
do with putting it through and making the 
New Jersey industry a factor to be reckoned 
with the country over. 

Prof. Lewis conceived and inaugurated the 
first Egg Laying and Breeding Contest in 
America and the worth of the long time breed- 
ing contest is now soundly established. 

Prof Lewis has taken an active part in 
the development of the American Association 
of Instructors and Investigators in Poultry 
Husbandry and has been honored for the 
past six years by that organization with the 
office of Secretary and Treasurer and for the 
past five years he has served as editor of the 
Journal published monthly by that organiza- 
tion. 

Prof. Lewis has been a life member of the prof, harry r. lewis 
American Poultry Association since his early ^*'^v Brunswick, N. J. 

connection with official poultry work nearly ten years ago. Prof. Lewis is 
an active member of many National production and scientific organizations, 
including the American Association for the Advancement of Science; the 
American Association of Animal Production; the American Genetic Asso- 
ciation. 

Prof. Lewis is active in the development of World Poultry Affairs, 
being a member of the International Association of Poultry Instructors and 
Investigators and a member of the United States Council of that body. In 
this capacity he is taking a leading part in helping to plan for suitable rep- 
resentation for the United States at the World's Poultry Congress which is 
to be held at The Hague next fall. He has charge of the exhibits from the 
United States at this congress. 

It was largely through the initiative of Prof. Lewis that there has re- 
cently been formed in the United States and Canada a Record of Perform- 
ance Council which is a branch of the American Association of Poultry In- 
structors and Investigators. This Council will have for its duty the certifi- 
cation of records of performance made by poultry at officially recognized 
egg laying contests and breed testing projects. Prof. Lewis is Secertary of 
this Council. 

Prof. Lewis has won numerous distinctions for scholastic standing. He 
is a member of the honorary fraternities of Phi Beta Kappa and Phi Kappa 
Phi and an active member of the National Greek Letter Fraternity Kappa 
Sigma. 

When Prof. Lewis went to New Jersey and became a member of the 
Faculty of the State University they had no poultry department and made 
no effort to render any service to the important poultry industry of that 
now famous poultry State. Today the poultry department of which Prof. 
Lewis is head has under its charge over 7,000 adult head of poultry includ- 
ing the egg layings contests. The department is giving resident instruction 

Page Thirty-five 



Others Succeed 'The Quisenberry Way/' Why Not You? 

to over 300 students in Rutgers College, the department is conducting some 
eight basic research projects extending over a number of years on breeding, 
feeding and other managerical problems, and lastly the department is con- ' 
ducting a very active extension campaign working with the organized 
poultry interests of the State to bring about a more efficient and profitable 
poultry husbandry. The department is spending this year over $80,000.00 
in promoting New Jersey's Poultry Industry. 

As an author of books, bulletins and popular magazine stories. Prof. 
Lewis has long been active. His first book was written in 1911 and since 
then five standard works have been prepared by his pen and have done much 
to help spread the gospel of better poultry farming from the Atlantic to 
the Pacific. His leading works are Productive Poultry Husbandry, Poultry 
Keeping, and Making Money from Hens. The scientific and popular bulle- 
tins and circulars which have been prepared by his pen in the past ten 
years would fill many a volume. It is the results of this fund of knowledge 
which he has accumulated and has presented to the public in his largest 
work, Productive Poultry Husbandry, which is a part of our Course. 

Along with his public life Prof. Lewis has been a poultry breeder, 
raising White Leghorns and Barred Plymouth Rocks at his home, showing 
and winning with his birds, and birds of his breeding have often taken prizes 
and won special distinction at Egg Laying Contests during the past few years. 

Born in Rhode Island in 188 5, educated at the Providence Technical 
High School and the Rhode Island State College, graduating from the latter, 
specializing in Poultry and Animal Husbandry in 1907. Spent boyhood days 
on a large general and poultry farm in Rhode Island. The farm flock of 
Barred Rocks way back in 1895 and 18 90 was the pride of this future 
poultry authority. Grew up in the country where the most of our popular 
American breeds of today were originated. 

Positions held — Professor of Poultry Husbandry, Baron de Hirsch Agri- 
cultural School, Woodbine, N. J., 1907 to 1910. Since 1910 Professor of 
Poultry Husbandry, New Jersey State University, New Brunswick. Poultry 
Husbandman, New Jersey State Agricultural Experiment Station. Super- 
visor of New Jersey's three Egg Laying and Breeding Contests. 

PROFESSOR C. T. PATTERSON 

Instructor and Director of One of Our 

Demonstration and Experimental 

Farms 

OWNER of the Patterson Poultry 
Farm, where some of the world's 
greatest layers are produced. 
Professor Patterson is one of the in- 
structors of this School. He succeeded 
Mr. Quisenberry as Director of the 
Missouri State Poultry Experiment Sta- 
tion. He was also in charge of the ex- 
perimental and extension work in Mis- 
souri for several years. He produced a 
flock of Leghorns last year that aver- 
aged 218 eggs per hen. Professor Pat- 
terson is author of the American Poul- 
try Association Poultry Course, which is 
used in Public schools. He is Vice- 
President of the Missouri Poultry Breed- 
ers' Association, and is Secretary of the 
Heart of the Ozarks Poultry Show. 
Professor Patterson is not a scientist, 
full of theories, but he is a practical 
scientist who is making good on his own 
farm. No man in America is better 
prepared to give helpful advice to our 
students than is Professor Patterson. 

^ rj.n .1 • C. T. PATTERSON 

Page Thirty-six " Spriugfieid, Mo. 




American Poultry School, Kansas City, Mo. 



JOHN H. ROBINSON 

Special Advisor on Selection, Mating and Breeding Problems for this School 

T.HE most vital problem facing any poultryman is that of breeding. 
Without the correct foundation you cannot build a flock of layers, 
breeders or winners. Perhaps the greatest authority on this subject 
is John H. Robinson, formerly with the United States Department of Agri- 
culture. His advice on this subject is of inestimable value to every student 
of this School. His book on the "Fundamentals of Poultry Breeding" is 
used in some of our courses and he is employed by this school as special 
advisor for our students on selection for egg production, mating and breed- 
ing problems. 

He has lectured on poultry subjects 
at institutes, poultry association meet- 
ings, agricultural colleges and schools 
and commercial meetings in sixteen 
States and Provinces.. Has been either 
breeding standard poultry himself or 
associated in an advisory way with other 
breeders almost continually since 1890. 
Living for nearly a quarter of a cen- 
tury in the section where interest in 
the breeding of standard poultry first 
developed and where it has been most 
intense, it has been his privilege to 
know well nearly all the men who have 
in the last fifty years been eminent in 
the breeding of standard poultry and to 
get the benefits of their experience at 
first-hand. 

His present connection with the Re- 
liable Poultry Journal Publishing Com- 
pany brings him constantly in touch 
with the leading breeders of poultry in 
all varieties, giving him exceptional 
opportunities to get their views on 
everything relating to the production 
and improvement of standard poultry. 
He began poultry keeping when seven 
years old and at twelve was familiar 
with the contents of Wright's Practi- 
cal Poultry Keeper and a regular reader 
of the old Poultry World. In 187 9 with a younger brother he began plans 
to go into poultry keeping "for a living," but the removal of the family to 
another city made it necessary for them to sell out within a year. 

After graduating from college in 1890, he went to Colorado and for 
the next seven years was engaged in breeding standard poultry for exhibi- 
tion and table purposes. During the latter part of this period he was a 
regular contributor to Farm Poultry. In 1897 he sold out his poultry, 
with the exception of a few breeding birds, and moved to Massachusetts, 
where for the next two years he divided his time between work on Farm 
Poultry and writing "Poultry-Craft" and lecturing on poultry. 

In 1899 he became editor of Farm Poultry, serving in that capacity until 
1916. 

In the war period he was in Government service as special advisor to 
the Department of Agriculture in the campaign to increase poultry produc- 
tion. Since early in 1918 he has been an associate editor of Reliable Poultry 
Journal, giving attention especially to matters relating to standard poultry. 

Since 1899 he has published the following books: Poultry-Craft, Broil- 
ers and Roasters, the Common Sense Poultry Doctor, First Lessons in Poul- 
try-Keeping, Second Lessons in Poultry-Keeping, Principles and Practice of 
Poultry Culture, Our Domestic Birds, How to Feed Poultry for Any Purpose 
with Profit, Fundamentals in Poultry Breeding, and Poultry for Exhibition. 

Page Thirty-seven 




JOHN H. ROBINSON 
Boston, Massi. 
Formerly Special Poultry Advisor 
for the U. S. Department of Agricul- 
ture, noT»' Special Advisor for thi.s 
Scb<»ol on Poultry Breeding Prolrtems 
Author of 3Iany Popular Books on 
Poultry Culture 



Don't Feed the Hen That Never Lays 



J. RAY CORLISS 

Advisory Member of Faculty — World's Poultry King 
President California PouJtry Producers' Association 

MR CORLISS owns and operates the largest poultry farm in the world. 
He is in personal touch with ALL DETAILS in connection with the 
production and disposition of eggs on his "40.000-Hen'* farm. The 
buying and selling of stock is under 
his personal direction, so he is famil- 
iar with market conditions at all 
times. 

The POULTRY PRODUCERS OF 
CENTRAL CALIFORNIA, Inc., is 
without doubt the largest and most 
SUCCESSFUL concern of its kind in 
the world. The presidency of this 
great enterprise, as well as being 
the owner and general manager of 
the largest poultry farm in the world, 
places Mr. Corliss in a position to 
speak with authority and intelligence 
on this great subject of POULTRY 
and makes him a valuable addition 
to our faculty. We regard him as one 
of the greatest poultrymen living. 

READ WHAT MR. CORLISS HAS 
TO SAY ABOUT THE PRESENT 
POULTRY OUTLOOK: 

"The question uppermost in every 
poultryman's mind at the present is, 
are the good times of the last three 
years going to continue or end in a 
slump like that facing the grain men, 
wool men, potato and onion men, 
and thousands of other industries? 
This question has been asked me 
many times of late, and I have spent much time coming to a decision satis- 
factory to myself. 

"I have had to take into consideration conditions on this Coast, in the 
Great Middle West, and in the far East, where our products must seek an out- 
let. 

"MR. POULTRYMAN, you have nothing to fear. With lower prices 
for grain and mill feeds, with an abundance of labor at your command 
willing to do an honest day's toil for a reasonable wage, your future is as- 
sured. But best of all, your great co-operative marketing associations will 
see that you will get for your eggs every cent to which you are entitled, 
whether in storage time or in the dead of winter. In short, the opportunity 
which confronts you is one unparalleled in the poultry industry. If you 
have a good flock of poultry and use reasonable intelligence in their care, 
your success is assured. 

"The fact that Congress will soon put a reasonable protective duty on 
our product has dispelled the last cloud in the sky. It is now up to us 
Western poultrymen to take advantage of our God-given soil and climate 
to produce superior eggs to fill that vast market in the far East created by 
the excellence of our product. We must strive to raise millions of good 
chicks into sturdy pullets to supply this demand. And if we grade properly 
and ship nothing but large, white, scrupulously clean, fresh eggs, this mar- 
ket will be a profitable one for us always. 

"And let me say here that the West is only in its infancy as regards the 
poultry industry. We are still in our swaddling clothes. Twenty years from 
now there will be millions of hens here where there are but thousands now." 

Page Thirty-eight 




J. RAY CORLISS, Petaluma, Cal. 



American Poultry School, Kansas City, Mo. 

herbert h. knapp 

Special Instructor on Hatcheries, Baby Chick Business, and Incubation 
President International Baby Chick Association 

MR. KNAPP started at the a,u:o of ten years to breed Standard-bred 
poultry. He picked apples a whole day for his first Brown Leghorn 
cockerel, worth about a quarter. 

He exhibited Black Langshans at the age of fifteen years. At the same 
time he was interested in a Laying Contest conducted for boys and girls by 
a farm paper, and spent the most of his time building chicken coops and 
equipment. .^^BIMfeb. 

Since then, Mr. Knapp has bred all of .^tfHR^t^ 

the popular varieties of fowls. ^^BW^^'" '" ' '^^ 

While in business at Tiro, Ohio, he came ^F^ 

in contact with the first Baby Chick Jy 

Hatchery that was established in Ohio. ^K: ... / 

Upon his first visit he immediately saw JP Z^ft ^^'i 

the wonderful possibilities of its develop- f -f^W r^- 

ment into a great industry. He finally in- € '^^ 

duced two other fellow townsmen who 

were fanciers to join him and a small -.-,- ^ 

hatchery, with an incubator capacity of 
8,000 eggs, was built for the initial effort. 
The plant was enlarged from year to year 
until the war came on when the total ca- 
pacity of the machines was 18 8,000 eggs 

In 1918 Mr. Knapp resigned his position! 
as Secretary and General Manager of thei 
Tiro plant and removed to Shelby, Ohio, 
to establish another modern hatchery in 
connection with extensive breeding yards. 
Mr. Knapp has always believed that the 
highest laying qualities should be bred 

into hatchery chicks and is now devoting hehdert h. knapp 

a great deal of his attention to his breed- Shelby, Ohio 

ing yards of high producing foundation stock. 

To Mr. Knapp is given a large amount of the credit in the establishment 
of the present extensive malil-order Baby Chick business and placing it upon 
a safe basis of operation. He was also largely instrumental in the develop- 
ment of the wholesale trade in chicks, having placed the first chicks in 
Ten Cent Stores in 1911, later inducing dealers in other lines to feature 
them where they could be sold at better prices. After the trade was well 
established he put his attention to the improvement of quality both in egg 
production and Standard requirements — through his efforts but few hatch- 
eries produce anything but pure bred chicks. In 1916 he suggested to his 
fellow hatchery men that an organization be formed. This was done in 
August of that year at Cleveland, Ohio. 

Mr. Knapp was also instrumental during the war period in preserving 
the industry, as the transportation of chicks by express with safety was im- 
possible. Mr. Knapp went to Washington and induced the Post Master 
General to try out the method of sending baby chicks by Parcel Post for 
one year. Millions of baby chicks are now sent by mail and the service Is 
a permanent one. He did A^aluable work in many ways in helping save 
the poultry industry during the war. 

Mr. Knapp was selected by the American Council of the World's Poultry 
Congress to represent the Baby Chick industry of the United States at the 
Hague, Netherlands, in 1921. 

Mr. Knapp says: "There are wonderful opportunities today for be- 
ginners. They can avoid costly errors by profiting by the experience of 
others. Poultry Schools and Correspondence Courses make the poultry 
business safe for the beginner and a sure source of profit for any one who 
puts such advice into practice. I would not advise any one who has not been 
accustomed to the poultry business to start until they avail themselves of 
the best information that it is possible to obtain." Page Thirty-nine 




The P r f — R ead What Our Students Say 



JUDGE WALTER BURTON 

Advisory Member of Faculty From the South 

MR. BURTON is one of the oldest and most reliable poultry breeders 
of the Great South, having spent a lifetime in the business. Judge 
Burton has bred a great many of the Standard varieties and is now 
an extensive breeder of White Wyandottes and interested in the best hatchery 
in Texas. 

Judge Burton has done more for the advancement of pure bred poullry 
in the South than any other one man. He 
judges at many of the leading shows, such 
as the Heart of America, Missouri State, 
Oklahoma State, Louisiana State, Denver, 
Dallas, Fort Worth, Houston, Oklahoma 
City, San Antonio, Galveston, El Paso, and 
numerous other shows. 

Judge Burton has built up the best ex- 
hibit of poultry at the Texas State Fair of 
any state in the Great Western or Southern 
States, and is also the Hub in the Wheel 
of the Texas State Show. 

Many things could be said in reference 
to the great work of this eminent Judge. 
The fact that the Government called on him 
to do extension work for them is also proof 
of his ability as a poultryman. 

On account of his special fitness along 
poultry lines he is another cog in the wheel 
of our unparalleled staff from whom the stu-j 
dents of our School profit when they cast 
tkeir lot with us. No man in the South is 
better qualified to give advice that will help 
our students in that section than is Mr. Bur- 
ton. 

He is a Director of the American Poultry 
Association; Superintendent of the State Fair 
of Texas, the largest poultry show south of 
Kansas City, which he built from 600 entries to 4,000; Secretary Premier Poultry 
Show, Texas' largest winter poultry show, which he built from 1,000 to 2,500 en- 
tries in three shows; Editor and Manager of the Texas office of the "OK" Poul- 
try Journal, published at Mounds, Oklahoma. He -v: as once the largest breeder 
of ducks in Texas. His only work is poultry and he gives all his time to it. 




WAIVrKR Bl RTON 
A'rling;ton, Texas 



J. A. HANSON 

xldvisory Member of Faculty of This School 
Formerly with the Oregon Agricultural College 
Owner Hanson's "College View" Poultry Farm 

WE ARE fortunate indeed in having associated with this School as 
members of our faculty some of the greatest poultrymen living — 
men who are the most successful poultrymen in the world. 

Among this number we are fortunate in having Mr. J. A. Hanson, of 
Corvallis, Oregon, who has consented to act in an advisory capacity on' 
poultry feeding, breeding, and farm management problems and Pacific Coast 
conditions. 

It was through lectures made by Prof. Quisenberry at the Missouri Uni- 
versity during 1911 that Mr. Hanson became interested in the chicken busi- 
ness. He graduated from the Missouri University at the close of that year. 

He then worked on the Yesterlaid Egg Farm at Pacific, Missouri. He 
later accepted a position with Prof. James Dryden at the Oregon Agricultural 
College on their College Poultry Farm and Experiment Station. Several 
months later he became manager of a large poultry farm in the vicinity of Lfort- 
land, Oregon, where he solved many practical poultry problems so successfully 
that he decided to go into business for himself. As a result, in 1913 he re- 
turned to Corvallis, Oregon, and rented a defunct poultry farm of thirty 

Page Forty 



American Poultry School, Kansas City, Mo. 




J. A. HANSON 
Corvallis, Oregon 



acres, one mile from the Oregon Agricultural 
College, where he started the "College View" 
Poultry Farm. 

With a beginning of $1,000.00 capital he 
raised 600 good pullets, and after seven years' 
work and study on his own farm has in- 
creased his property, holdings, and wealth to 
a value of more than $40,000.00, outside of 
earning a liberal living expense for the entire 
time. 

Beginning with the Oregon Agricultural 
College strain of White Leghorns, he built up 
a strain that have averaged more than 200 
eggs for four consecutive years and 221 eggs 
as a flock average for the past two years. 
More than this, he won the iTrst All-North- 
west Contest at Pullman, Washington, and 
has been a winner in every Contest in which 
he has made entries, having made entries in 
various Contests, in Washington, British Co- 
lumbia, the All-Northwest, and the Califor- 
nia International Egg Laying Contests. At 
the present time he has three pens in various 
Contests, five pullets laying 122 eggs dur- 
ing November and winning prizes for the 
greatest value of eggs laid during that month. 
At the present time Mr. Hanson owns the 
largest poultry farm and the largest hatchery 
in the state of Oregon 

Can any one be in a better position to ren- 
der service to our students than are these 
successful men who are not theorists but are 
actually operating the greatest poultry farms 
in the world. 
AVALTER HOGAN 
Special Advisor on Selection for Ejifg Produetlon 
Orij^inator World's Best System Selecting Layers 

MR. HOGAN assisted Mr. Quisenberry in 
preparing one of the' lessons offered 
by this School. This knowledge was 
so new, so revolutionary, so far-reach- 
ing, so conclusive, that it set all the Govern- 
ment and State poultry authorities and ex- 
perts to work on the idea. It set them to in- 
vestigating and they finally found that the 
best layers in a flock could be saved and the 
poor layers and slackers could be culled out 
by an examination of the ex.ternal character- 
istics of a hen. Mr. Quisenberry and this 
School were the first to take up this idea and 
promote it and improve upon it. 

BUT ONCE IN A CENTURY is a discovery 
made which revolutionizes an industry as 
this idea has done. 

What Edison has done with electricity, 
what Burbank has accomplished in the field 
of horticulture, what Ford has done for the 
automobile industry and James J. Hill for 
the railroads. Walter Hogan has done for the 
poultry industry. The full details in plain 
and terse language are given in this lesson, 
so that you can understand and apply to your 
own poultry work the result of all this. Un- 
der the touch of his magic hand the secret 
of selecting the laying hen and of culling out 
the non-producer stands revealed — secrets, 
the value of which cannot be estimated 
in dollars and cents — secrets, which have en- 
abled hundreds of thousands of poultrymen 
to double their profits in a single year. Mr. 
Quisenberry took the idea and improved upon 
it so that it never fails. 

If you only keep a dozen hens you need this lesson. It will cut down the 
feed bill and increase your average egg yield. It's a new discovery, revolution- 
ary in nature, the result of a lifetime of investigation and experimenting, and 
has been thoroughly tested by hundreds of the most successful poultry plants 
and pronounced wonderful and sure. 

By our method you can select your good layers, and also good BREEDERS, 
both male and female; birds that will reproduce their kind and enable you to 
rapidly increase the average egg production of your flock. Mr. o rank Piatt, 
editor of the American Poultry Journal, said: "We pay tribute to Walter Hogan 
for having given to the poultry world the best known method for determining 
the correlation between the external qualities of a hen and her potential egg 
production." • Page Forty-one 




WALTER HOGAN 
Petaluma, Calif. 



We Help A. P. S. Students to Succeed 



AMERICAN POULTRY SCHOOL COURSES 

THE American Poultry School offers three different Courses. The reason 
we offer the Courses in this way is in response to the desires that 
have have come to us repeatedly from many people. 

Course A is a Course on Practical Poultry-Raising, Care and Manage- 
ment, which covers all the branches of the poultry business, except the judg- 
ing of poultry. This Course consists of thirty-eight complete lessons, con- 
tained in 24 books, and includes unlimited help and advice from our faculty 
of experts. No other school offers a Course that equals this one. It sells for 
less than similar courses which other schools have tried to imitate but it 
contains ten times the information. Our secrets, methods and courses are 
all copyrighted by the U. S. Government so they cannot be copied by other 
schools. This is the only place in the world where you can get our methods 
which have enabled thousands to succeed and get pleasure and double the 
profit from their poultry. 

Course B is a Judging and Breeding Course and is intended for those 
who are students of the Standard, also those desiring information on mating, 
breeding, exhibiting, advertising and selling Standard-bred poultry. This 
Course consists of twenty-five complete lessons. This Course was prepared 
and is given under the direction of the best licensed poultry judges on this 
continent. It also includes personal help for each student. 

Course C is a combined Course of the two above Courses and contains 
all that is in both Courses. This Course consists of fifty-three complete les- 
sons, and is the most complete Course on Poultry ever offered by any insti- 
tution. This Course will give the students a complete knowledge of all 
branches of Poultry Culture, and the personal help of the world's greatest 
poultry farmers, specialists, experts and judges. 

A. P. S. STUDENTS COME FROM EVERY WALK IN LIFE 

It can be said, without fear of successful contradiction, that no industry, 
no single occupation, is so universally attractive as the poultry business. It 
appeals to the old and the young, the rich and the poor, alike. This state- 
ment is amply borne out by the list of occupations represented by those who 
enroll in the American School of Poultry Husbandry. The last 100 students 
who enrolled before this prospectus went to press came from 5 2 different 
walks of life; their occupations varied from boys who drove delivery wagons, 
to college presidents and railway managers. In age the above 100 stud3nts 
ranged from 12 to 8 2 years. No matter who you are, where you live, or 
what your present circumstances, you can succeed in this fascinating busi- 
ness if you are willing to be guided by the knowledge and experience of 
others who have been "over the road." 

DIRECTED BY SUCCESSFUL POULTRYMEN 

This School is owned, operated and controlled by practical poultry 
men and women. The above officers and instructors are paid members of 
our faculty and serve in an advisory capacity, most of whom are actually 
on the job and being paid for every minute of their time in devoting their 
knowledge to the best interests of our students, answering their questions, 
giving them helpful advice, and serving them in a way. that assures their 
success. In addition to these, our Board of Directors includes such poultry- 
men as T. L. Ricksecker, one of America's best breeders of Single Comb 
Rhode Island Reds; E. E. Johnston, Pres'dent of the Kansas City Poultry 
Club and former President of the Heart of America Poultry Show ; and Paul 
Challis, a practical poultryman, who has made a success of a While Leg- 
horn commercial egg farm for six successive years. This is a practical 
School, owned, controlled and directed by practical poultry men and women 
who have your interests entirely at heart. 

Page Forty-Uvo 



American Poultry School, Kansas City, Mo. 
SYNOPSIS OF LESSONS 

IN THE CO^IPLETE PRACTICAL COURSE 'A." 

LESSONS NOS. 1 AND 2 
The Principles of Poultry House Construction 

IN LESSON No. 1 the fundamental problems which must be solved in 
building any poultry houses are taken up and thoroughly discussed. Some 
of these problems are location, capacity, shape and size, foundation and 
floor, style of roof, light, ventilation, etc. After discussing the principles 
and problems of poultry-house construction. Lesson No. 2 shows how to 
properly apply these principles by giving students complete working plans 
for colony houses, breeding-houses, laying-houses, together with trap-nests, 
feed-hoppers, and necessary equipment. Full description and plans of the 
famous "Quisenberry Fool Proof" houses. Houses are each illustrated and 
described and give the automatic nature of the ventilating system. These 
lessons also deal with yards and yarding, and plans so that you can rotate 
crops and alternate yards and always have fresh soil for your poultry to 
range over and fresh green food to eat. 

Complete information on how and when to use the Colony System, Con- 
tinuous House System, Senii-intensive System and Combination System. 
How and where to locate the poultry houses. How to arrange the buildings 
to save labor and expense. How to plan and estimate the amount of housing 
space, roost space and floor space needed for any number of fowls of any 
variety. New ideas in poultry house construction that you can get nowhere 
else. 




Front view of a Quisenberry Fool-Prcof Colony House, showing top sash 
raised and exits open. An ideal house for back lot poultry raising. Complete 
plans for building- this house and adapting- it to any climate or to any section 
of the country are given in our books and lessons on "Poultry House Con- 
struction." 

LOCATING AND EQUIPPING YOUR FARM 
We teach you how to select the site for your farm, features to be avoided 
and to be desired. Location is everything, and you might as well get a 
good site as a poor one. We show you how to build your houses at a mini- 
mum of cost and a maximum of efficiency. Costly, fancy and elaborate 
houses never made a successful poultry farm. Our houses are not only eco- 

Page Forty-three 



Why Set Eggs and Get Poor Hatches? 

nomical to build but they give you the most advanced ideas in poultry 
house construction. They are perfectly ventilated throughout, easily cleaned 
and mean healthy flocks. They cannot be improved upon and are the re- 
sults of countless experiments and tests and actual use upon thousands of 
farms. They will save you many times the cost of the course and give you 
houses that are right in every particular. 




Many styles of poultry houses are described for your information and 
benefit. We tell you the good and bad points in all and save you money in 
the construction of them. The equipment, the ventilation, and everything 
about the above house is automatic and fool-proof. 



SAVED COST OF COURSE 

"I am frank to admit that you have 
revolutionized my ideas of poultry 
house construction. If I had taken this 
Course before building my houses, I 
could have more than saved the cost 
of my entire Course. I am going to 
pull them down and build 'Fool-Proof 
houses with the same lumber." — 
Llewelyn Miles, California. 

WORTH PRICE OF COURSE 

"Your lessons on 'Poultry House Con- 
struction alone are worth at least the 
price of the entire Course." — John Spei- 
gel, Michigan. 

VENTILATION SYSTEM BEST 

"The shutter ventilator is to the hen 
house what the 'block system' of sig- 
nals is to the railroad— it doesn't de- 
pend on the fallibility of human mem- 
ory or judgment for correct use; it is 
always there a,nd in working order, no 
matter what the weather is." — Mrs. E. 
M. Greaves, New Jersey. 

NOTHING COMPARES WITH IT 

"I believe you have solved the prob- 



lem of ventilation with your 'Fool- 
Proof Poultry House. I have spent 
considerable time and money reading 
and buying books called 'Practical 
Poultry House Construction,' but have 
yet to find a book that can be compared 
with yours." — L. J. Anderson, Pennsyl- 
vania. 

EASILY BUILT 

"By your plain instruction in Les- 
sons 1 and 2, I have been able to build 
my own house without a carpenter and 
thereby saved the price of the Course 
with this one lesson." — Fred Wetzel, 
Indiima. 

HOUSE IS IDEAL 

"I do not care to accept anything too 
flat-foctedly, but I believe now after 
more than a yepr's experience with the 
original Fool-Proof House, and the 
study of other typos of houses, together 
with some experience in their use, that 
I can frankly stater that the Improved 
Fool-Proof House is about ideal. Ex- 
i>erierce is the proof" — S. S. Schooley, 
Kansas. 



LESSONS NOS. 3 AND 4 
Modern Poultry Houses 

In these lessons there is still a further application of the principles of 
poultry-house construction discussed in the previous lessons. The student is 
familiarized with other popular and practical styles of poultry houses such 
as the "Hendwell," the "Tolman Fresh Air House," the "Corning House," 
the "Woods Open-front House," and houses suited to every climate and con- 
Page Forty-four 



American Poultry School, Kansas City, Mo. 



dition. These houses are each illustrated and criticised, both pro and con, 
making a lesson of great importance in giving the student a broad working 
knowledge of the general subject of poultry housing. 

How to plan the dimensions of the house to save lumber. The depth 
and height of thg house and the amount of open space needed for any sec- 
tion of the country. How to decide on the kind of house to build to suit your 
needs and conditions. The actual working plans, specifications, and bills 
of material for the construction of the Standard Types of Houses. The 
kind of house suitable for a cold climate, a hot climate or a temperate 
climate. Cost of building-economy. Time to build, selection of building 
materials. How to order lumber. How to estimate the amount of lumber 
needed, hardware, nails, etc. An easy way to lay out the foundation. How 
to build the foundation. How to build the framework of the poultry house. 
How to build the roof, the walls, the windows and openings. Remodeling 
old houses. How to construct floors, partitions and ventilators. Where 
and how to build dropping boards, roosts, broody coops, etc. You will find 
this one of the best lessons in the Course. 




House for 1,000 hens designed by Mr. Quisenberry. Most satisfactory house 
in existence for a large flock. Saves labor and makes it possible for one man 
to care for thousands of hens. 



BEST EVER SAW 

"I ha,ve been in the building business 
for thirty years, but your lesson on 
Poultry House Construction is the best 
I ever saw." — E. M. Wiggin, Kansas. 

INSTRUCTIVE FOR ALL. 

"Yoixr Lessons 3 and 4 are very in- 
structive. It's a big value to one con- 
templating the building of poultry 



houses, the old timer as well as the 
amateur." — Roland Thomson, South 
Carolina. 

A GOLD MINE 
"I am absolutely delighted with the 
knowledge obtained from your house 
lessons, and I sincerely consider the 
same A GOLD MINE for anyone who 
wishes to succeed. ' — J. E. Beauchamp, 
Canada, 



LESSON NO. 5 

Poultry Equipment, Appliances and Accessories 

Dollars can be saved every month in the year, as well as much time 
and trouble, if the poultryman is properly equipped with up-to-date, prac- 
tical home-made, labor-saving appliances and accessories. This important 
lesson is almost entirely devoted to photographs, drawings, and directions 
for making trap-nests, feed-hoppers, water fountains, "hen calabooses" 
(broody coops), fireless and hot air brooders, incubators, shipping and ex- 



Page Forty-five 



Don't 



Kill 



T H i: 



Laying 



Hen 




The right kind of nest encourages the hens to lay. You can save by 
building- many of your own appliances. A splendid Trap-Nest. We can show 
you simple methods of building- your own hoppers, nests, fountains, broody 
coops and other equipment. 
hibiting coops, etc., etc. This lesson alone will save anyone who can wield 
a hammer and saw the price of the entire Course. You will get plans and 
ideas that will be of great practical value to you in your work. 

The proper size and construction of nests, dust boxes, water platforms. 
Where to place and how to construct trap-nests and the number of nests 
necessary for any given number of fowls. What you should know about 
yards, fences and posts. The size of yards necessary. How to build fences 
and gates. The proper way to clip the wing to prevent fowls from flying.^ 
How to build brood coops for hen and chicks. How to build such equip-J 
ment as storage bins for feed, feed hoppers, feeding frames and other feed- 
ing equipment. How you can build these things cheaply and quickly at 
home. How you can easily build your own oat sprouter. 




i 



Do you know hew to make hoppers that absolutely prevent the birds 
from wasting feed? Do you know how to save by making practically all 
your own appliances and equipment? 



VERY IMPORTANT LESSON 

"Enclosed find answer to Poultry 
Equipment, Appliances and Accessories. 
This is a very important lesson and 
many points in it are worth knowing." 
— S. E. Hostetter, Virginia. 

LESSONS ARE GREAT 

"You have several lessons worth the 



price of the Course. I cannot say that 
any lesson I have received is not worth 
the entire price of the Course." — W. S. 
Townsend, Texas. 

AVORTH AVEIGHT IN GOLD 
"Enclosed find Lesson No. 5. These 
lessons are worth their weight in gold." 
— G. M. Slaby, Illinois. 



American Poultry School. Kansas Ci t y. Mo. 



LESSONS NOS. 6 AND 7 
Breeds and Varieties of Poultry 

Every poultryman does have or should have a choice as to varieties of 
poultry which he desires to use. He ought to love the variety he uses bet- 
ter than any other one variety; he ought to know all about that variety — 
just how it was originated, how it should be mated to get the best color and 
shape, and just how to handle and breed that variety to get the greatest 
number of eggs and the largest number of choice birds. 

While it is not necessary for every poultryman to be an expert poultry 
judge, yet he should have a general knowledge of the various breeds of 
poultry — their origin, chief characteristics, utility qualities, etc. This in- 
formation will be given you in the form of the highest authority possible. 

All about the history, origin and classification of poultry. How to select 
the right breed for your purpose. A full description of all Standard breeds 
of poultry. You are told the purpose for which each of these breeds and 
varieties are best suited. The time it takes them to mature and start laying. 
The Standard weights for each of these breeds. Why Standard-bred poultry 
will pay you more than mixed breeds, for it costs no more to house, feed 
and care for good poultry than for poor if you follow our methds. 

WORTH TWICE THE MONEY 

"I would not exchange the 
knowledge gained so far from 
the A. P. S. for twice the 
money it cost me. The poul- 
try house construction, the 
baby chick lesson, feeds and 
feeding, the breeds and varie- 
ties of fowls are easily learned 
from your Course; and I am 
glad I am one of your stu- 
dents " — E. W. Determan, 111. 




There ore good and bad points to all varie- 
ties and breeds. You ought to know them. You 
should learn how lo brr-ed out the bad points 
and to improve and intensify the good qualities 
in your flock. 
GREAT VALUE TO ANYONE 

JUST SIMPLY FINE 



"I am very much pleased with Les- 
sons 6 and 7, which I consider of great 
value to anyone in the poultry raising 
business." — A. V. Montes, Havana, 
Cuba. 



"Your Lessons 6 and 7 are just sim- 
ply fine." — Joseph Fitzgerald, Oregon 



LESSONS NOS. 8 AND 9 
The Principles of Mating and Breeding 

In every State in the Union there are a few poultrymen who stand head 
and shoulders above the rest in their ability to produce birds that approach 
perfection in shape and color-markings, in egg-production, or some other 
important characteristic. The result is that they are "just coining money," 
as their envious neighbors express it. With scarcely an exception it will 
be found that the secret of the success of these breeders lies in their mastery 
of Nature's laws of reproduction. As usually treated, this subject is ex- 
tremely complex and difficult to understand. As handled in this lesson, the 
laws and principles of breeding and mating, such as line and cross-breeding, 
single and double mating, etc., are made so plain that even a child can un- 
derstand them. No lesson in the entire Course will be of more constant value 
to you than this one, 

Wei doubt if there is a work issued exclusively on this subject that is 
more comprehensive or gives a better idea of the laws of breeding. If you 
wish to breed for eggs or the show-room, you need to know some of Na- 
ture's laws that govern. Haphazard work gets you nowhere; but if you 
will get these lessons fixed in your mind, the way is clear. The production 
of show birds or great layers is not guesswork, but successful breeders 
follow the laws of Nature. 

MAKES $25.00 TO $,30.00 PER DAY 

"Through your instructions J have been able to learn how to cull out laying 
and non-laving hens. The Farm Bureau of this county pays me five cents per 
bird. I handle 500 to 600 birds a day, which means $25.00 to $30. 00. I have over 
12,000 birds to cull this Fall. I do culling after the farm rush is over. I never 
could have made a cent of this money if it hadn't been for your instructions." — 
Anton Heitshusen, Iowa. 

Page Forty-seven 



Every Chick You Lose Costs You 50c 




Wouldn't you like to know how to cull out the slackers and poor layers 
so as to cut down your feed bills? Don't kill the layers, but swat the drones. 
Learn to select and breed only from the high producers. 



HITS NAIL, ON HEAD 

"If everybody that is interested in 
poultry could only understand how 
much they needed education in this line 
of work, they would enroll like hot 
cakes with your School. I have done 
lots of reading- on poultry work, but 
your Course is the only thing I have 
found that hits the nail on the head." 
— K. F. DuMoulin. Wisconsin. 
EASILY APPLIED 

"I am very much satisfied with your 
Course, and the lesson, 'Breeding and 
Mating,' in particular. You handle a 
deep, scientific study such as this in a 
way that is easily understood and can 
be applied by anyone, with a little 
thought." — Chas. W. Bense, Jr., Wis- 
consin. 

THIS LESSON INVALUABLE 

"Professor, the lesson on Principles 
of Mating and Breeding is grand. 
Really, it is in itself a course, as much 
ground is covered. I consider this les- 
son worth more than you charge for 

LESSONS NOS. 10 AND 11 
Selecting and Breeding for Egg-Production 

The big money in poultry is in winter eggs. We show you how to 
get them when eggs are highest in price. The average farm hen lays in the 
neighborhood of seventy-five eggs a year. This Course will give you methods 
of selection and breeding which should enable you to more than double 
their number of eggs. Our students are doing it. 

No man in America has had so broad an experience or has done more 
careful work along the line of selection and breeding for egg production 
than has Professor Quisenberry. 

In this lesson you get the principles of selecting fowls that will lay 
and also the benefit of the great work that has been done in the Americian 
Egg-Laying Contests and other Contests which are attracting such wide 
attention. Definite information is given you how to select the drones 
from the producers — certainly that is a fact that you ought to know. How 
to cull for increased production. 

Page Forty -eigJit , 



the entire course. A money value 
should not be placed on a lesson of this 
kind." — Roland Thomson, South Caro- 
lina, 

OF UNTOLD VALUE 

"I received the books O. K.. for 
which I wish to thank you. The les- 
son on Science of Selection and Breed- 
ing of Poultry seems the most interest- 
ing thing I've read about poultry, and 
believe its value untold. Each and 
every one raising poultry should have 
a copy of it." — E. A. Myers, Washing- 
ton. 

MOST AVONDERFUL WORK 

"Your Lessons S and 9 are the most 
wonderful works that I ever read on 
poultry and just what I have been 
needing." — E. Cooper, New York. 
WORTH MANY DOLLARS 

"The lessons on the. principles of 
Mating and Breeding, and Selection and 
Breeding for Egg Production are alone 
worth many dollars." — Fanny A. Ken- 
nedy, Nebraska. 



American Poultry School, Kansas City, Mo. 

These lessons give you in clear, concise language the latest authoritative 
information on this subject of absorbing interest and vital importance. 
You are taught just how to select your very best producers without the use 
of the trap-nest; you are taught facts that you can get in no other Cor- 
respondence School in the world. 

We regard this as one of the best lessons in the Course. Most of our 
students say these two lessons are worth ten times the cost of the entire 
Course even if they raise only a few chickens on a back lot. You are 
certain to say the same. 

To many people, this subject is a mystery. We make it as plain as 
A. B. C. We show you how to mate for size, shape, egg production, meat 
production, etc. We show you which birds to choose for breeding purposes 
and which to eliminate. We show you how to cut out your non-productive 
stock and how to raise producers. It is easy enough when you know how. 
You learn how to select male birds ior breeding up a high laying strain and 
for producing eggs of high fertility'*for hatching. 

The latest, most complete and practical information ever published on 
culling out the poor producers ari'd how to select the layers. Object of 
Culling, Time of Culling, Color Changes, Body Changes, Methods of Procedure 
in Culling. The kind to cull — the kind to keep. Selecting Pullets — Select- 
ing Breeders. Every step in culling is clearly shown with many illustrations. 

MORE THAN MONEY'S WORTH lecting for Egg- Production and when 

"I am vexy thankful for your lesson 1 say it is worth the entire price of 

on the Breeding- and Mating for Egg the Course it is estimating it rather 

Production. If I never get another low." — Vincent Hoover, Ontario, 

lesson from you. I will feel that I have ABSORBIIVG AND WONDERFUL 

received more than my money's worth ..j found the Science of Breeding for 

already. — J. M. Welborn, Okla. Eg-g production so absorbing and won- 

SAVED FEED BILL. derful that my wife says that I had 

"Enclosed find Lessons 10 and 11, better go live with the hens." — W. J. 

'The Selection and Breeding for Egg Chadwick, C:inada. 

Production.' J wish to say, after study- DON'T CLAIM ENOUGH 

ing these lessons, I culled out nearly "Your lessons, so far, are each worth 

half of my flock and am getting about t^e entire cost of the Course, but this 

as many eggs as before. — Edw. Wolt, jg^gt one on the Mating and Breeding 

Wisconsm. for Egg Production is worth far more 

REMARKABLE WORK than double the price of the Course. 

'•This is a remarkable work and and you do not put your claims strong- 
worth its weight in gold to any breeder enough for your Course. Since study- 
of poultry." — E. C. McCulloch, Tennes- ing your 'Practice of Feeding,' T have 
see. revised my bill of fare v/ith fine re- 
VALUE CAN'T BE ESTIMATED suits, and do not now go on by guess- 

"Have just finished the lesson on Se- work." — George Strachan, Illinois. 

LESSONS NOS. 12 AND 13 
The Science and Practice of Poultry Feeding 

We will show you how to feed for winter eggs and how to double your 
egg yield. No one can hope to succeed with poultry who is not well versed 
in both the science and the art of feeding. Poultry feeds are too expensive 
to be used by "guess." You will save feed money every day in the year 
by knowing relative values of the various feed-stuffs, how to properly bal- 
ance and compound your own rations, make your own chick-feed, etc. These 
lesson^ explain the principles of feeding in a wonderfully clear and concise 
manner, and give tables showing the feeding value of the various grains, 
mill products, etc. You are also given feeding methods which have given 
splendid results in producing eggs on the world's greatest poultry farms. It 
is a lesson of priceless value. You are also told of a very simple and cheap 
ration used, and with which a two-year-old hen was fed that broke the 
world's egg record. 

Your feed bills usually determine whether your plant is successful 
or not and there is not a more important item to be considered. Many of 
our students tell us they save enough on feed bills each year to pay for 
the lessons. Fed right, poultry thrive and pay. Fed wrong, they are 
an expense. Rations must be so balanced that the right proportion and 
kind of ingredients for egg forming are used. Some foods make shells, 

Page Forty -nine 



There's Wealth, Health, Happiness in Poultry Business 

others make yolks, others whites. If you feed enough to produce six shells, 
four whites and two yolks you get only two eggs. If you feed the right 
portions for six shells, six yolks, six whites, you get six eggs. You have 
fed no more, but the right proportions. Our lessons on feeding will open 
your eyes to the wonderful results you will obtain when you have a scientific 
knowledge of the business. You will save the price of the Course every year 
by the facts learned from these lessons on feeding. 

What to use for mashes; how to mix scratch feeds and mashes for high 
egg-production — how to prepare feeds for breeding stock to get hatchable 
eggs — how to mix fattening feeds, chick feeds, feeds for growing stock, 
etc. Description and food value of all feeds gi^en; what feeds to never use; 
simple yet scientific way to "balance" your own feeds. 




Feeding- time. Feed so as to produce an equal number of yolks and whites. 
Feed so as to increase your egg- production and at the same time save on 
cost of your feed bill. 



REDUCED PEED BILLS 

"I have enjoyed your Course and am 
more than satisfied with it. I am get- 
ting more and better eggs and have re- 
duced the feed bill 10 to 15 per cent by 
the knowledge obtained through your 
Course." — Russell Clunie, Wisconsin. 
BEST EVER READ 

"The Feeding Lesson is the most in- 
teresting and helpful lesson that I have 
received." — Clarence McDonald, Ne- 

EASY TO SAVE MONEY 

"I wish to say at this time that I 
think I can save the price of the whole 
Course on what I have found in the 
last lesson. T have kept poultry for 
the last fifteen years, and thought that 
I knew it all about feeding, but I have 
changed my mind, as I now know how 
to save some money." — S. S. Darling, 
Rhode Island. 

SAVED COST OF COURSE 

"The value that I am getting from 
the Course is far in excess of the cost. 
I can now save enough on feeds to 
soon pay for the entire Course." — M. F. 
Hill. Illinois. 

FEEDING METHODS BRING BIG 
EGG YEILD 

"As a result of the feeding methods 
you worked out for me, I am sure get- 
ting results; in fact, from pens today 
(October 23, 1920), containing 600 pul- 
lets, I received 345 eggs. Very often 
Page Fifty 



they run more. One pen of 100 ran 73 
per cent today and one around 65 per 
cent for the entire month. Really I am 
making money before I expected." — 
Wm Shands. Missouri. 
WORTH MORE THAN YOU CLAIM 

" The 'Practice of Poultry Feeding' 
is more than you claim for it. If the 
other lessons are as good as it is, the 
Course is worth twenty-four times the 
price asked for it." — Chas. E. Oliver, 
New York, 

PLEASED WITH SCHOOL 

"I am not sorry that I started in your 
School. While the first lesson was of 
considerable value to me, this lesson on 
'Feeding' is even much mOre. I would 
not take the price of the entire Course 
for this one lesson." — P. J. Harkness, 
Illinois. 

RECEIVED GREAT BENEFIT 

"I have received more benefit from 
your feeding lesson than from all of 
my reading, which has not been lim- 
ited." — E. J. Jennings, Florida. 
GETS MORE EGGS 

"Your lesson on feeding is great. By 
its aid we have cleared $2.87 per head 
and bought all our feed. I get more 
eggs than any one in this locality." — 
H. R. Moff, Ohio. 

GODSEND TO INDUSTRY 

"Your twelfth lesson is the greatest 
Godsend tne poultry industry ever 
had." — H. L. Mason, Oklahoma. 



American Poultry School, Kansas City, Mo. 



LESSONS NOS. 14 AND 15 
The Baby Chick 




The baby chick is the foundation of your success or failure. Many poultry- 
men suffer heavy loss in attempting to raise baby chicks because of improper 
methods of brooding-, feeding and caring for them. You will save the price of 
this Course in one year from what you learn from this lesson alone. 

Every chick has a right to be "well born." Much of the future "career" 
of every chick is determined before the egg from which it is hatched is laid. 
One of the greatest, if not tbe greatest, secret of successful poultry-raising 
lies in the breeding pen; for this reason it has been thought advisable to 
devote an entire lesson to the welfare of the baby chick before he is hatched. 
Every sentence is crowded with information of extreme importance. Lesson 
15 tells you the first, simplest and best methods of feeding baby chicks; 
it tells you the best known method of preventing white diarrhea. 

Your success largely depends upon your ability to hatch and raise 
chickens successfully. Many of our students write us that these iwo lessons 
are worth hundreds of dollars to them. 



IS A MASTERPIECE 

"If at the completion of the Course 
I can't handle poultry, it will not be 
your fault. Your lesson on 'Baby 
Chicks' is a masterpiece." — W. J. Chad- 
wick, Canada. 

AM WELL. PLEASED 

"I must say '.he Baby Chick Lesson 
is no baby. I am well pleased with 
the Course." — Fred A. McCracken, 
Texas. 

NEVER HAD SUCH SUCCESS 

"I never had such good sviccess with 
young stock as I have had this spring, 
due to the knowledge obtained from 
your lesson on the Baby Chicle." — Bert 
Hough, Ohio. 

WORTH PRICE OF COURSE 

"The Baby Chick Lesson is worth 
the price of the Course to me." — G. T. 
McKee, Kansas. 

ELIMINATE MOST LOSS 

"Your lesson on Baby Chicks is just 
what we have been looking for. L^st 
year we lost 650 chicks out of 1,500; 
this year we lost only 65 out of 1,600. 
This is the result of just one of your 



lessons and I am surely glad that I 
took it." — Geo. M. Jones, California. 

OF LASTING WORTH 

"Will say that I am studying the 
Baby Chick problem now and find ic 
very interesting and instructive in- 
formation of lasting worth." — Harold 
M. Ellis, Massachusetts. 

MADE GREAT IMROTEMENT 

"Enclosed check. Two weeks with 
the Baby Chick lesson have shown a 
marked improvement among my young 
flocks. It looks like a gold mine in the 
chicken business. Some one has spent 
a bunch of money and done a lot of 
hard work in preparing such concise 
and valuable lessons." — Chas. I. Baker, 
Pennsylvania. 

MORE PLEASED EVERY DAY 

"Am sending answers to the ques- 
tions on Baby Chicks and am pleased 
to say it is a very instructive lesson. 
If the would-be fancier could only 
realize its value, all would hasten to 
procure it. I am more pleased every 
day with the A. P. S. work." — C. A. 
Roberts, Colorado. 

Page Fifty-one 



You Had Better Be Sure Than Sorry 

Millions of chicks are hatched each year and die when on3 day to two 
weeks old. We can save all this loss and tell you every step in chick rais- 
ing. How to prevent and cure chick diseases and vices. The composition 
of feeds, object of feeding, feed requirements, Grain feed, Mash feed, Animal 
feed. Green feed. The subject of feeding and managing the chicks and 
growing stock is given you completely. The first feed the chicks should 
have, how, when and what to feed — a complete feeding schedule. Our les- 
sons were prepared to cover conditions and such feeds as are found in any 
section of the country. How to properly feed the growing stock so as to 
keep them growing so they will mature and start producing eggs. How to 
teach the chicks to roost. We show you how you can tell whether your 
chicks are growing properly and what they should weigh at certain ages. 
Cost of growing the young stock. 

LESSONS NOS. 16 AND 17 
Natural and Artificial Incubation — Mainnioth Hatcheries and the Day-old 

Chick Business 

The general subject of incubation is one of the most important, and at 
the same time least understood, of all the branches of Poultry Hujjbandry. 
Hundreds of failures in the poultry business may be credited to. ignorance of 
the principles of artificial incubation and the proper method of applying 
them. In these lessons you get in plain, practical, readable form the result 
of a lifetime of investigation and experience in hatching hundreds of thou- 
sands of chicks, and in using the leading makes of incubators. You are 
warned and prepared in advance for the obstacles which puzzle and dis- 
courage many an amateur. 




A large Hatchery showing thousands of eggs on tor. of the machine while 
being cooled. Learn how to regulate ventilation and. moisture and to avoid death 
in the shell. 

Millions of eggs are wasted because the chicks die in the shell. We 
show you how to avoid this frightful loss. 

This subject is the foundation rock on which a successful poultry ven- 
ture must be built. You must know how to hatch the incubator chick. 
Thousands fail each year — fail not because they cannot hatch them, but 
because they do not hatch a normal chick. They are weak and have poor 
prospects for life because of the ignorance of the operator. We have at- 
tempted in these lessons to give you such aid as will help you to succeed in 
this important branch of the poultry work. 

Before taking up the subject of incubation you are told all about lUe 
Page Fifty-two 



American Poultry School, Kansas City, Mo. 

formation and structure of the egg and the formation of the chick. How 
to get strong fertility, how to get a chick from every hatchable egg. We 
tell you how to select the right kind of eggs for incubation. The best time 
of the year to hatch. The advantages of hatching early. Natural incuba- 
tion. How to set and manage setting hens, how to make a suitable nest. 
We tell you about the different types of incubators and show you by means 
of many illustrations the working parts of incubators. You are told how to 
select the right kind and the right size incubator to meet your particular 
needs. You are told how to operate any kind of incubator, whether hot 
water, hot air, kerosene heated, electric, gas or coal. How to operate mam- 
moth incubators for the best results. How and when to turn and cool the 
eggs. Facts about moisture and ventilation that have never heretofore been 
published. How to test eggs, how and what to do at hatching time. 




Millions of baby chicks are being shipped each year through the mail in 
boxes like the above. We have on our faculty the man who got the govern- 
ment to permit this being done. He is president of the International Baby 
Chick Association. We give you all the secrets of this business. 

MAMMOTH HATCHERIES AND DAY-OLD CHICK BUSINESS 

We have three of the greatest experts in this line to be found in the 
country, Herbert H. Knapp, president of the International Baby Chick Asso- 
ciation; Reese V. Hicks, formerly of the "Million Egg Farm," and Carleton 
Quisenberry of the American Poultry Experiment Station and "Full-of-Pep 
Chick Co." For the first time a lesson on this profitable branch of the 
business is offered by three of the country's greatest experts. These men 
know and can guide you to a successful day-old chick business and solve all 
your incubator problems for you. 



WORTH MANY TIMES COST 

"I am. now through with the Course 
and I think it worth many times what 
it cost me." — W. K, Trumbo, Kansas. 
SURPRISED AT VALUE 

"The le&sons are splendid. I had no 
idea that there was so much to the 
Course." — Thos Dedwith, Idaho. 

COVERS SUBJECT THOROUGHLY 

"Enclosed find lesson on 'Incuba- 
tion.' This lesson certainly covers the 
subject thoroughly. I am very much 
pleased with all of them." — Geo. H. 
Allured, Iowa. 



WORTH OVER ^500.00 

"The more I study the more I want, 
so I am at it every moment. Could I 
not duplicate my Course, I would re- 
fuse $500.00 for it. It is worth that to 
anyone expecting to go into the poul- 
try business." — V. H. McDonalds, Penn- 
sylvania. 

NOAV HELPING OTHERS 

"I certainly have to thank you as the 
lessons have helped me wonderfully. 
I have been around to different parties 
keeping poultry who have called on me 
to come and see them and solve their 
probleans." — Ei Volmer, Illinois. 

Page Fifty-three 



We Te ach You How to Start Right and to Avoid Mistakes 
lessons nos. 18 and 19 

Natural and Artificial Brooding 

After chicks are hatched, you must know how to brood them. These 
lessons are the most complete ever printed on this important subject. Yoa 
have before you in description and illustration all of the leading systems, 
where you can make your own comparisons. There is advice for the man or 
woman who wishes to rear a hundred or two, and plenty of help for the one 
who wants to rear chicks by the thousands. You will have plenty of illus- 
trations and information about the miicb-talked-of and best systems, and the 
best coops and methods of brooding with hens. Many people lose a startling 
number of baby chicks for lack of knowledge of proper feed and care. Our 
methods will practically eliminate this. 

How to avoid loss by toe-picking, crowding, and various other secrets 
of brooding. How to successfully brood chicks by natural and artificial 
methods. How to manage the hen and chicks, how to toe-punch and wing- 
band chicks. How to move the chicks from the incubator to the brooder. 
The Classification and Types of brooding systems. Individual Hovers and 
Brooders. How to successfully operate the approved types of brooders, in- 
cluding coal heated, gas, oil brooders, hot water pipe brooders, fireless 
brooders. How you can decide on the size and capacity of your brooders — 
the amount of brooder space needed. The correct brooding temperature, 
how to maintain the proper heat. How to brood from 500 to 1,500 <hicks 
in one flock. 

Plans for colony brooder houses, houses for brooder stoves, long brooder 
houses and plans and drawings of every kind of brooder house and brooding 
systems are discussed and both their strong and weak features pointed out. 
In other words, you are completely equipped for taking off the hatch and 
guiding the chicks through a somewhat hazardous pathway to a strong and 
vigorous maturity. These are some of the vital lessons ol the Course. 




Wouldn't you like to reduce the number of deaths in brooding chicks, 
have them grow faster, and save fo.-ed and labor? One thousand chicks 
being successfully brooded in one room. 



MEANT SUCCESS TO ME 

"The Course has been of great value 
to me during incubation and brooding 
this spring. I refer to the lessons al- 
most daily and it has meant success 
to us in brooding." — Mrs. L. W. Loomis, 
New Mexico. 

BEST EVER SAW 

"I am frank to say that your 'Brood- 
ing' lesson is the best thing of its kind 
I ever saw." — Ralph Searle, Director of 
National Poultry Institute, Kansas. 
AVORTH MORE THAN COST 

"I consider the lesson on 'Brooding' 

Page Fifty-four 



alone worth many times the price of 
the entire Course." — E. S. Thoren. 
Illinois. 

COURSE W ORTH $1,000.00 

"Find enclosed my answers to 'Brood- 
ing.' This lesson is a masterpiece on 
this subject. It is worth the price of 
the entire Course. I would not give 
up my Course for $1,000.00. I consider 
that it is worth more to me than that, 
and would be to any one else who con- 
templates engaging in the poultry 
work." — Arthur J. Bailey, Nebraska. 



American Poultry School, Kansas City, Mo. 
lessons nos. 20 and 21 

Intensive Poultry Culture 

These carefully written and intensely practical lessons do not attempt 
to promote any "system," whereby you can make a living from poultry on 
ten square feet of ground in your back yard. The only "system ' which they 
plan, and the only system required in order to make intensive poultry cul- 
ture a success, is the system of good, sound common sense. They are written 
especially for the "back-lotter" and for the man or woman who wants to 
succeed on five or ten-acre tracts, and it will be of equal interest and valur- 
to anyone who wishes to make his land yield the largest possible revenue. 
The advice and special directions given are not theories, they have stood the 
test of time; they "work." You will read the book on "intensive Poultry 
Culture" and then re-read it before you ever lay it down. These are some 
of the valuable lessons of this Course. You will agree wi^h us when you have 
completed these two lessons. 

We give you the best arrangement for a city lot, a one-acre, three-acre, 
five-acre, or ten-acre tract devoted to poultry, garden, fruit and bees. We 
show how it is possible to have a $10,000.00 income from five acres of 
ground. No one who raises poultry in a small way can do without these 
lessons. 




We have city lot poultry raisers making- hundreds of dollars from- their 
poultry on their back lot, and suburban students who are making thousands 
from a small tract of land. No. 1 is the back lot poultry house. No. 2 is the 
yard for the young- chicks, and No. 3. space for lawn and garden. 



CAN'T PRAISE ENOUGH 

"I am just sending in the two les- 
sons on Intensive Poultry Culture. T 
certainly feel like congratulating you 
on these lessons. They are just what 
we side line poultry keepers have been 
looking for. I can not . praise your 
Course enough as it has been a great 
help to me. I find by following the 
lessons that I have learned that I have 
increased my profits for the ten months 
of this year five dollars per month. 
My egg production has increased and 
every branch of my poultry work is 
more easy and successful. If any per- 
son from this section writes you in re- 
gards to the school you can refer them 
to me and I can surely show them re- 
sults right in my poultry yards. Yours 
for success to the A. P. S." — E. J, 
Mathias, New York. 



DELIGHTED WITH COURSE 

"I am delighted with the Course. It 
is not only instructive, but interesting 
and entertaining as well. The study is 
a pleasure, rather than burdensome 
labor. I shall never regret having be- 
come a student of the A. P. S." — F. H. 
Kaiser, Indiana. 

BACK L.OT POULTRY 3IADE 
PROFITABLE 

"I think any one lessen is worth the 
entire price of the Course." — A. Lillis, 
Michigan. 

LESSONS EXCELLENT 

"Your lessons on Intensi\e Poultry 
Culture are excellent and it gives the 
opportunity to a city lot farmer or 
poultryman to take lessons on the 
Poultry Course to a good advantage." 
— John Spiegel, Michigan. 

Page Fifty -five 



Why 



Suffer 



Loss 



AND 



Failure? 



LESSONS NOS. 22 AND 23 
Poultry Farm Management and Increasing Winter Egg Production by 

Artificial Lights 

The greatest secret of success in the poultry business, as in any other 
business, lies In one's training and natural ability as a manager. Whether 
you plan to go into business "on your own hook" or to secure a place on one 
of the many large poultry plants already in existence, it is of vital importance 
that you have a thorough knowledge of the problems which every poultry 
farm manager must solve. In these lessons. Professor Quisenberry treats 
the problems of poultry farm management in a clearer and more practical 
manner than they have heretofore receivQd. His years of experience and 
observation as manager of one of the largest and best equipped poultry farms 
in the United States make his advice along this line worth its weight in gold. 
He tells you how to plan and manage a poultry farm so as to save labor 
and expense. 




Two of the best places in the world to grow poultry, in an orchard and 
in a corn field. Our lesson on farm management shows how to increase 
winter egg production by the use of artificial light, and a thousand other 
ideas that insure your success. 



YOUR SYSTEM INVALUABLE 

"Your Course, your system of sys- 
tems and each of the many lessons are 
worth more than the cost of the Course 
to a practical man." — E. E. Runyon, 
Tennessee. 

MOST IMPORTANT SUBJECTS 

"I wish to thank you for your Les- 
sons 22 and 23. This is one of the 
most important subjects of the Course." 
■ — Geo. L. Cooper, Oregon. 

PULL OF COMMON SENSE 

"Have just finished your lessons on 
Poultry Farm Management. They are 
both good lessons and I have taken a 
great deal of time with them. They 

Pgee Fifty-six 



are good lessons and full of common 
sense." — E. L. Pasco, Ohio. 

SURPRISED OLD TIMERS 

"I have raised chickens for years and 
I have found out that I did not know 
the first principles of raising poultry. 
I am more than pleased with your 
Course." — W. G. Banks, Oklahonva. 
OP GREAT VALUE TO ME 

"Although I have been breeding poul- 
try for twenty years, I find much that 
is of great value to me." — H. E. Hansel, 
Minnesota. 

MOST PRACTICAL EVER SEEN 

"I think it is the most practical trea- 
tise on poultry that I ever saw." — A. 
M. Krepps, Oregon. 



American Poultry School, Kansas City, Mo. 

Many poultrymen have failed and hundreds of thousands of dollars have 
been lost because the poultry farm was not properly planned, adequately 
arranged or conveniently constructed. The best method of increasing winter 
egg production by use of artificial lights is also thoroughly explained. The 
proper hours and method of using artificial lights for winter egg production. 
The most up-to-date and complete information available on this important 
subject. Object and purpose of artificial lights. Artificial lights for the 
farm flock, for the commercial poultryman, for the backyard flock. How 
to get as many eggs in winter as most people get in spring. No one man is 
as well posted or has made as many experiments along this line as has 
Prof. Lewis. His lessons on farm management and increasing egg produc- 
tion with artificial lights are worth the price of the Course. His information 
and our own give you all that is known on these subjects. 

LESSON NO. 24 

Establishing a Profitable Trade in Pure-Bred Poultry 

Many alluring stories have been circulated during the past few years, 
placing the pure-bred poultry business in the light of a "get-rich-quick" 
scheme — stories of single birds selling at from one to five thousand dollars 
each, etc. While such sales may be authentic, they are the rare exception 
and not the rule. The pure-bred poultry business is, however, both fascinat- 
ing and profitable when engaged in by the person who has "prepared for 
success" by making a careful study of its problems in advance. To succeed 
in the poultry business one must be able to do more than to produce "birds 
of quality"; he must understand thoroughly the problems of advertising in 
all its varied phases; he must have developed to a high degree the art of 
salesmanship on paper, for the pure-bred poultry business is very largely a 
mail-order business. It is problems of this nature that are forcefully and 
thoroughly dealt with in the lesson on "Establishing a Profitable Trade in 
Pure-Bred Poultry." Nowhere in the field of poultry literature will any 
amount of money buy the valuable information which this lesson contains. 






'Ai-UABLF. PmOS 1? U S K 








1" 



A shipment of eg-gs for hatching and of standard bred poultry for 
breeding purposes. We csn show you how to increase your sales and add 
to your profits. Learn how it is possible to make $10,000 to $90,000 per 
year selling standard bred poultry, eggs and baby chioks. 

Page Fifty-seven 



If We Help Others, We Can Help You 



How to market day-old chicks, hatching eggs and breeding stock. The 
most complete imormation on the subject ever given. The Business End 
of Poultry Keeping. Simple yet thorough methods of keeping your accounts. 
How to ad/ertise for Results. How to answer inq\iiries and get orders 
for stock and eggs. The inside secrets of building up a profitable business 
in the sale of hatching eggs, baby chicks and breeding stock told for the 
first time. The secrets of how some of the big breeders and advertisers 
make from $50,000 to $100,000 per year. 

RESULTS ARE GRATIFYING 

"I have been applying- your lesson of 
'Building- Up a Trade in the Poultry 
Business' to my chickens, and the re- 
sults are very gratifying." — Georg-e R. 
Herrington, New Jersey. 

BEST LESSON OF ALL 

"Find lesson on building- up a trade 
enclosed. I was going- to say this was 
the best lesson of all, but as I recall 
each of them, I find it hard to say. 
They are all fine." — Eustis Loomis, Il- 
linois. 

FULL OF SOUND ADVICE 

"Your lesson, 'Building Up a Trade,' 
stands as a 'feature' of the Course. 



Every page is full of sound, practical 
advice for every day in the year." — 
John Rheinhardt, Indiana. 

SURE WAS AN EYE-OPENER 

"Your lesson on 'Building Up a 
Trade' is sure an eye-opener. The 
Course gets more interesting all the 
time." — Albert Escott, Ohio. 

HELPED BUILD UP BUSINESS 

"Find enclosed 'Building Up a Trade 
in Pure Bred Poultry.' A poultryman 
can work up a good business by fol- 
lowing the methods and instructions 
outlined in this lesson." — Chas. B. 
Felder, Illinois. 




LESSON NO. 25 
Poultry Enemies and Parasites 

"Eternal vigilance is the price of success" in the 
poultry business. The list of poultry enemies and 
parasites is appallingly long and formidable. From 
the sneaking coyote or the neighbor's "Tom" cat to 
the "mighty mite," there is a never-ending array of 
enemies, both in the air and on the ground, that 
must be continually guarded against. This lesson 
tells how and in a way that makes success certain. 
The formulas and directions for making your own 
lice and mite-killers, paints, powders, etc., will save 
you money every month in the year, besides making 
your poultry-raising more pleasant and profitable. 
How to control and prevent such poultry pests as body lice, head lice, 
mites, tropical mites, scaly leg mite, depluming mite, chiggers, "stick tight" 
fleas, ticks, blue bugs or worms. The latest and most approved methods that 
will mean dollars -to you and better results. It is a waste of feed and labor 
to have the health and vitality of your poultry sapped by these miserable 
parasites. It is easy to avoid them. We tell you how. 

ested in poultry." — L. L. Heimerman, 
New York. 

FOOD FOR THOUGHT 

" 'Enemies and Parasites' it looks very 
easy, and, to a casual observer, would 
be considered of little import: but any- 
one who answers the questions as pro- 
pounded will find plenty of food for 
thought before he completes the lesson. 
I found it rig-ht in line with the rest 
of the Course." — Ren. W. Crockett, Vir- 
ginia. 



PLEASED AVITH INVESTMENT 

"I was taken with the work from the 
start; still the more I see of it, and 
as each succeeding lesson comes, I am 
much more pleased with my investment. 
My only regret is that I did not have 
it a few years ago, when I first start- 
ed." — G. F. Wentworth. Colorado. 
AVILL HELP ANYBODY" 

"My wife has to take the books away 
from me at night to get me to bed. 
Your Course will help anybody inter- 



GETS 50 PER CENT YIELD IN 
DECEMBER 

"Your books have been of much bene- 
fit to me. They have taught me to bal- 
ance rations that will produce eg-gs. I 
have a flock of 550 hens and pullets 
and am getting nearly a 50 per cent 
egg: production in December, and at the 
high price of eggs and the present 
price of feed I feel I am making- a good 
profit." — Harry E. Merwin, Ohio. 



Page Fifty-eight 




American Poultry School. Kansas City, Mo. 
lessons nos. 26 and 27 

Poultry Diseases, Their Causes, Prevention and Cure 

That an "ounce of prevention is worth a pound of cure" was never more 
true than when applied to the diseases of poultry. It is of prime importance 
that we are able to detect and properly diagnose the first signs of disease, 
in order that we may be in a position to take intelligent measures for the 
prevention of their spread. In these lessons the confusing technique of 
medical science is omitted and the symptoms, causes, prevention, and cure 
of the various ailments to which the modern hen and her brothers are heir 
are given in common every-day English. The preventive measures advised 
are simple and practical, and the remedies given have stood the test of time. 
These lessons will prove a trusted counselor and friend as long as you 
continue to keep poultry. 

Disease reaps an appalling harvest from poultry raisers each year and in 
a large number of cases is unnecessary. Properly cared for, poultry is 
healthy, and we teach you how to prevent disease. Your site may be wrong — 
your diet wrong — your methods of breeding and mating may be producing 
weak stock. Follow our methods and health is assured. We also show you 
how to detect and treat poultry diseases. Equipped with the knowledge 
our course will give you, disease will hold no terrors for you. * 

You are told just how to prevent all kinds of diseases. You are given 
effective formulas that you can get in your local drug store so that you are 
not forced to buy high priced patented remedies and fake preparations that 
are so highly advertised. You are told how to control all poultry diseases. 
Sanitation and Hygiene. Common Causes and Prevention of Disease. Classi- 
fication of Poultry Diseases. Common Symptoms and what they mean. How 
to make a post mortem examination. How to prevent and cure such diseases 
as roup, chicken pox, diphtheria, white diarrhea, leg weakness, canker, liver 
trouble, etc. 




Diseases are costly if not i~>re vented or properly treated. They are not to 
be dreaded if you use the "Quisenberry Way." Do you know how to make a 
post mortem examination? Do you know healthy organs from diseased ones 
when you see them? We teach you all of this so it is simple and easy. 



BEST INVESTMENT MADE 

"EncloseOi find lesson on diseases. I 
must say this is a very interesting- and 
important lesson. I consider it the 
1- e 1 ^'-'S '^-'^nt T h^ve yet made." — 
S. E. Hostette, Louisiana. 

WORTH PRICE OF COURSE 

"The knowledge I gained from the 
disease lesson is worth the price of 



the Course." — George W. Morris, Ken- 
tucky. 

BEST TREATMENT GIVEN 

"Enclosed find answers to examina- 
tion on 'Poultry Diseases.' It is very 
interesting to study out the 'whys and 
wherefores' and the best methods of 
treatment as given by experts. Never 
too old to learn." — J. H. Stanton, B. C, 
Canada. 

Pacie Fifty-nine 



Get 



More 



Eggs 



Save 



Peed 



LESSONS NOS. 28 AND 29 

The Market Egg Business 

It is well within the bounds of truth to say that the commercial egg 
business is the most profitable single branch of the poultry industry. With 
the population of our cities increasing three times as rapidly as the popula- 
tion of the country, with fancy new-laid eggs selling as high as $1.35 a 
dozen in Eastern cities during the past winter, there seems to be no danger 
of over-production. Whether you produce market eggs as a side line or make 
it your principal source of revenue, you will be confronted with certain 
problems not met with in any other branch of the poultry business. It is 
these peculiar problems that these lessons on "The Market Egg Business" 
solve for you in advance. "Fore-warned is fore-armed." Every time you 
take a basket of eggs to market you will draw a cash dividend on these 
lessons. We tell you how to get the highest price for all you can produce. 

Nothing has ever been published on the market egg business that is 
equal to these lessons. You will agree with us when you see them. 




High grade market eggs have sold as high as $l.o5 per dozen this year. 
There is big money in the production of eggs. We show you how to get the 
highest market prices. 

MARKETING 

Here is an important but too often neglected factor of poultry culture. 
No matter how successful you are in raising them if you cannot market them 
to advantage you will not be successful. We know of people who get only 
20 cents a dozen for th6ir eggs and others who get $1.00. Some broilers 
will sell for 7 cents a pound and others for 7 5 cents. It is just as easy and 
economical to raise one kind as the other, but one means profit and the other 
loss. We show you how to put flesh on your birds so that they will com- 
mand the best prices. We show you how to dress your poultry to advantage 
— how to select your eggs, etc. In other words, our lessons on marketing 
are the finishing touch of a perfect course. They alone are worth what you 
pay for the rest of the lessons and the information given you will repay you 
many times over each season. 



MORE THAN SATISFIED 

"Can I not remit the balance on the 
Course and settle the monetary part of 
it? I don t like the partial payment 
business, and would not have taken the 
Course on that plan if I had known 
in the start the work was so interest- 
ing as it is. I have gone far enough 
to be satisfied, and want to complete 
the payments." — J. D. Louden, Iowa. 
LESSON IS GREAT 

"Your 'Market Egg' lesson is great, 
and I was surprised at some of the 
facts it covered and the way the sub- 

Page Sixty 



-J. F. Allerton, 



ject was handled. "- 
Oregon. 

ONE OP 3IOST IMPORTANT 

"Your lesson on 'Market Eggs' is one 
of Ihe most important, and has setttled 
many questions for me. I like the very 
concise and practical manner in all the 
lessons and no one could expect to get 
more real common sense information. 
Strong basic theory is always pres- 
ent, yet the most practical minded one 
could not miss the real value shown." 
— S. S. Schooley, Kansas. 



American Poultry School, Kansas City, Mo. 




Everything on the farm is down in price except poultry and eg-gs. 
With feed prices so much lower, now is the time to feed the cheap grain 
to hens and mal<e big profits. Thousands of farmers who are students of 
the American Poultry School write tliat they are making more money 
from their hens than ever. 

LESSONS NOS. 30 AND 31 
The Market Poultry Business 

No branch of the poultry industry has made such rapid strides, both in 
magnitude and importance and in improved methods of production and 
marketing, as has the market poultry business during the past few years. 
No field of endeavor offers a brighter prospect for enduring profit. The 
first section of the lesson deals with the possibilities of the market poultry 
business — its various branches and their relative importance, and with the 
problems of production. The second section gives thorough, practical and 
complete instruction for fattening, killing, dressing, packing, and marketing 
the various classes of poultry. This lesson really forms a complete Course 
in itself. Experts declare it well worth the price charged for the entire 
Course of thirty-eight lessons. You will agree with them. We have some 
students who s-^ll their broilers for enough to pay for the feed, labor and 
care of raising their pullets to six months of age, so their pullets are pro- 
duced without cost. You can do the same. 

CLEARED OVER $1,000.00 
FROM SMALL. FLOCK 

"Followed your methods 
and this is the result: 
Eggs sold, 2686J^ 

dozen $1,149.19 

Chickens sold 217.38 

Cliicl<;ens Used at 

Home (7^ 35.00 

Increase in flock, 

138 pullets 207.00 




Cost of feed, 



$1,608.57 
606.72 



Net profit $1,001.85 

"There was no record of 
eggs used at home and no 
record of manure." — H M. 
Luttrell, Kentucky. 



A. S. P. H. Means A(BSOLUTE) S(urety) A(gainst) H(azards) 









Do you know how to fatten, stick, kill, dress or market poultry? Millions 
of dollars are lost because poultry is not properly fattened or marketed. The 
profits from this lesson will pay for your Course in one year. 



LESSON NO. 32 

Capons and Caponizinj; 

He who allows a male bird to mature full sexed, unless it be one re- 
served for breeding purposes, is making a mistake which is costing him 
good hard "coin of the realm." A cockerel that sells on the market for 90 
cents would, if a capon, bring from $2.50 to $4.50. This lesson gives you 
all the "ins and outs" of the capon industry, tells you in minute details how 
to perform the operation, how to care for and fatten the capon; how, when, 
and where to market, etc. It will prove an invaluable addition to your 
equipment for achieving "health, wealth, and happiness" in the poultry 
business. We have hundreds of students who never saw a capon who per- 
form the operation successfully on hundreds of cockerels after reading this 
valuable lesson. 

There is a big opportunity to caponize birds for your neighbors at good 
pay. Turkeys are becoming scarce, therefore capons are certain to become 
more popular and more profitable. 



\%'^ASTED GOOD MANY YEARS 

"I am reaaing- the lesson sent, and it 
is ^o interesting- that I can't stop and 
it is 11:30 p. m. I can see that I have 
wasted a good many years in studying 
this 'get-rich-quick' stuff. Well, that 
stuff will see a bonfire tomorrow." — 
C. N. Metz, California. 

CAN'T STOP STUDYING 

"These are mighty good and valuable 
lessons, and should prove very helpful 
to any one who handles poultry in any 
way. The greatest fault I find with 
your Course is that it is so interesting 
that it is hard to 'leave off studying 
them." — Otis P. Smith, Maryland. 



NEVER LOST A BIRD 

am very much pleased with the 



"I 
lesson on 'Capons and Caponizing, 

Page Sixty-two 



well as all the lessons that I have 
taken. To say I am delighted with 
my success is putting it mildly. I was 
surprised in not losing a bird operated 
on." — Jas M. Houke, Colorado. 

MORE INTERESTING THAN EX- 
PECTED 

"I can truthfully say that I am find- 
ing the work much more interesting- 
than I looked for, especially the 'Capon' 
lesson. I have worked on two birds." 
— H. H Dunnavan, Illinois. 

CAPONIZED GO COCKERELS 

"Glad I have secured such splendid 
insrri'ction as I have from you. I 
bought up 60 cockerels and caponized 
them without the loss of one. Thanks 
for your many kind favors." — G. W. 
Morris, Kentucky. 



American Poultry School, Kansas City, Mo. 




Profitable capons. Four full brothers. Thousands of our students learn 
to caponize with practically no loss of biids. They add to their porfit. 

LESSON NO. 33 

Turkeys 

Either as a side line or as a principal source of revenue, the raising 
of turkeys is one of the most profitable branches of the poultry industry, 
provided you are properly located and understand in advance the peculiar 
problems which you will be required to solve. This general lesson on "Tur- 
keys" gives in plain, concise paragraphs just the facts which you need to 
know in order to make this branch of the poultry business a success from 
the start. It tellfe you how to select your breeders, how to mate them, how 
to hatch, brood, raise, feed and grow the young. There is a secret in raising 
turkeys. You must know how. 




Turkeys sold from 45c to $1.00 I'er pound this year. More of them can be 
profitably raised. But you must know how. We guarantee to show you. 

Page Sixty-three 



We Stand Behind Our Guarantee 



LESSON NO. 34 

Waterfowls and Guineas 

If you have a location suitable for waterfowls, there is no doubt as to 
the profits that can be made from ducks or geese. The amount of equipment 
required is nothing like as extensive as that required for chickens. If you 
are to succeed, however, you must know how. No other literature con- 
tains as much helpful information about ducks and geese as we give you. 

On account of the scarcity of game birds, guinea culture is becoming 
more and more profitable. This lesson deals with these birds in a very 
instructive and helpful manner, which will enable you to succeed to a 
greater degree than you could otherwise do. 

CHANGED FAILURE TO SUCCESS 

"It Avas mig-hty discouraging before 
I found the A. P. S., but now I like to 
plan and look ahead." — Mrs. W. B 
Glass, Oregon. 

W ORTH WEIGHT IN GOLD 

' Alay I say that the Course has been 
a great heip to me in many ways. Dur- 
ing my study and since have not found 
any coarse so practical and complete' 
as >ours. Let me lay particular stress 



on the 'Science of Breeding' lesson, as 
this lesson is worth its weight in gold 
to a poultryman." — William C. Lud- 

wig', Ohio. 

MIGHTY GLAD I STARTED 

"I am very much interested in your 
Course and am mighty glad I started 
in it. I have finished about one-half 
and would not miss the rest of it if it 
cost me $100." — Clarence Moje, New 
York. 




A number of men in this country are becoming rich off of market ducks. 
If you can't succeed by our method, you don't deserve to succeed. 

COURSE WILL SAVE MONEY AND 
LABOR 

"Any one thinking of taking up the 
poultry business, and wishing to suc- 
ceed and save money and labor should 
take your course. Each lesson is worth 
mort than the total cost. I am sure if 
more people would study your wonder- 
ful books there would not be so many 
dead baby chicks each season." — Har- 
vey W. Herb, Pennsylvania. 

YOU DON'T CLAIM ENOUGH 

"Your advertising is rather conserv- 
ative. Without overdoing it you could 
safely state that any one lesson is 
worth the price of the entire Course." 
— Edward A. Brinton, Utah. 

Page Sixty-four 




GOOD SOUND KNOWLEDGE 

"It is hard to tell which lesson I do 
like the best yet, but they all are the 
real thing and good sound knowledg-e." 
— W. B Hall, New Hampshire. 



American Poultry School, Kansas City, Mo. 
lessons nos. 35 and 36 

Fitting and Exhibiting Standard-Bred Poultry 

Thousands of local, state, and national poultry shows are held every 
year and their number is steadily increasing. In most of these shows com- 
petition is keen, and it is difficult for the amateur to win. 

The modern poultry show is the heart and life blood of the pure-bred 
poultry business. To "win the blue" in hot competition is to turn the eyes 
of the poultry world in your direction — the harbinger of an increasing trade 
at lucrative prices. To win and win honestly is both a science and an art. 
In these lessons are described the methods of successful showmen, and you 
are given directions for getting your birds up to Standard weight rapidly, 
for training, washing, fitting, and for shipping -them safely in cold 
weather, for their care at the show, together with numerous other sugges- 
tions, helps, and hints. If you plan to go into the pure-bred poultry business, 
you will prize these lessons as much as any other in the entire Course. 




Wen at a sing-le poultry show. Many of our students 
condition and exhibit their poultry according to our 
methods and win in the hottest competition. You can 
do the same. 



WORLD OF INFORMATION 

"I hereby hand you my answers to 
the two lessons on 'Fitting- and Exhib- 
iting' pure bred poultry Nos. 35 and 36 
for your correction. This has been a 
very interesting and valuable lesson to 
me as it has contained a world of in- 
formation which would otherwise re- 
quire years of experience to obtain. I 
have shown birds several times, but I 
found I could have accomplished more 
had I had this information. I thank 
you for it. It is fine. Respectfully 
yours." — Otis P. W. Smith, Maryland. 

EASY TO LEARN 

"I can frankly say I am really sur- 
prised as to what can be learned 
through the A. P. S. The lessons are 
all easy to understand and easy to 
leain. The text-books which I have 
received up to the present time — money 



could not buy them." — E. Vollmer, Il- 
linois. 

MADE BIG IMPROVEMENT 

"I have learned more than I ever 
thought could be done. I can see a big 
improvement in the flock of poultry I 
have." — D. J. Kieldsing, West Virginia. 

BETTER SUCCESS THAN EVER 

"I find I never understood the many 
'in-betweens' of the poultry business, 
and I am having better success than 
ever before." — F. A. McCracken, Texas. 

WINS MANY PRIZES 

"Your lessons on 'Fitting and Ex- 
hibiting Pure Bred Poultry' has repaid 
me for the entire Course. On ten birds 
shown I have taken nine ribbons, three 
firsts, one second, two thirds, one 
fourth and two specials." — Jas. H. Ma- 
chin, B. C, Canada. 

Page Sixty-five 



Don't Feed the Hen That Never Lays 

lesson no. 37 

Poultry Leadership, Poultry Clubs, Shows, Organizations, Etc. 

The California Poultry Producers Association cleared over a quarter 
of a million dollars for its members in a few months by organization and 
co-operation. We show you how to organize your community and the value 
of same. 

A little quiet observation is sufficient to convince anyone that the 
poultrymen whose reputation and fame are increasing and spreading the 
most rapidly are those who take the most active part in the various local, 
state, and national poultry organizations, specialty clubs, etc. They are well 
posted, progressive men and women who know what to do, how to do it, and 
when. They know how to preside at a business meeting, how to draft a con- 
stitution and by-laws — in short, how to make themselves generally useful. 
It is the ambition of the American School of Poultry Husbandry to properly 
equip every one of its graduates to be leaders, not followers — thus this les- 
son. It is the first and only work of its kind ever issued. You ought to 
know how to organize and successfully manage a poultry show. There is a 
call everywhere for leaders of country poultry clubs. We have endeavored 
in this work to give instruction that will be of special benefit in doing this 
character of work. You will find this lesson of great practical value and 
of special benefit to you in your poultry career. 




Scenes from the California Poultry Producers' Association. Fifteen car- 
loads of eggs being- shipped from Petaluma to New York in one day, and then 
topping the market. The President of tliis Association is a member of the 
faculty of this School. We show you how to co-operate and organize, and 
how the above association made over $250,000 in a few months for its members. 



LESSONS MAKK YOTJ EXPERT 

"If a person lives up to the lessons 
as he gets them, I think no one should 
fail to become an expert in the poul- 
try business from any standpoint." — 
E. J. McCreight, Arkansas. 
Page Sixty-six 



GREAT A AL,UE TO ALL. 

"Enclosed find examination on 'Poul- 
try Clubs and Organizations.' This is 
one of the most instructive lessons of 
the Course and of great value to all 
that will heed its teachings." — C. A. 
Roberts, Pennsylvania. 



American Poultry School, Kansas City, Mo. 

lesson no. 38 

Success or Failure — ^Which Shall It Be With You? 

You will readily agree, as soon as you have scanned the first few pages, 
that this, the closing lesson, is one of the most valuable lessons of all. It 
is in the nature of a heart-to-heart talk, in which the fundamentals of suc- 
cess and failure are discussed in a manner that cannot fail to arouse in you 
an unalterable determination to succeed in this, one of the most fascinating, 
useful, healthful, and profitable of vocations, and do it by fair means. The 
pitfalls and obstacles which lie between you and the goal of success are 
"tagged and charted" so that you may avoid or overcome them, as the case 
may be. Professor Quisenberry, out of a lifetime of broad experience and 
observation, lays bare the mistakes and failures, as well as the achievements 
and successes of many poultrymen whom he has known, and points out the 
reasons, in order that you may profit thereby. It is a master effort, and one 
which you will prize more and more highly as the years go by. 

This lesson is a review of the more important pitfalls which you should 
avoid. With it you will receive your Diploma, which will label you as one 
who is thoroughly versed in all the branches of the poultry industry. The 
degree of your success depends then upon your aptitude to use the knowledge 
you have gained in the Course and upon the degree of your own good, com- 
mon sense and your ability to apply the valuable information which you 
have gained. 




He succeeded the "Quisenberry Way." Thousands have done likewise. 
Whiph v'ill it he with you — Success or Failure? 




HAVE BEKN SI C( ESSFUL WITH 
CHICKENS 



"This Course has helped me. I have 
nn eighteen-acre farm here on the Lin- 
coln Hig-hway. We have a good egg 
trade here at the house. We have been 
successful with our chickens." — R. L. 
Claffey, Pennsylvania. 

Page 8ixty-scver\ 



A. S. P. H. Means 



S(URE) P(ATH) TO.H(EALTH) 



INDIVIDUAL INSTRUCTION — SERVICE 

In addition to the regular work as outlined above, the student is free 
to write us at any time for further explanation on any point which may 
seem difficult for him. Every student encounters some questions in Poultry 
Raising which are especially hard for him to master. We help you over 
these stumbling blocks by special letters of explanation and advice, and in 
this manner make the instruction as individual and helpful as it would be 
in a class room. 



DOING GREAT GOOD 

"I am convinced firmer than ever 
that you are doing more practical good 
for the poultrymen of this country than 
all the other institutions put together 
You tell the people in short, terse lan- 
guage just what they ought to do to 
make money for themselves and" the 
reasons why they should do it."— 
Brooks' Sanitary Hennery, Illinois. 

SUCCESS DUE TO COURSE 

"I am sorry that I am through with 
the lessons as they have been a great 
pleasure to me. I am absolutely sat- 
isfied and I don't see how any one 
could fail to be interested in the 
Course. It is a pleasure to me to think 
of the day I enrolled in the A. P. S., 



and my success is due to your mag- 
nificent Course." — M. I. Munch, Iowa. 

IT IS GOOD C03IM0N SENSE 

"I beg to inform you that I am very 
much pleased with your Correspondence 
Course. I am sure that it is good 
common sense from beginning to end." 
— W. I. Harrington, Ohio. 

VERY MUCH PLEASED 

"I must say that I am very much 
pleased with ycur Course. I enrolled 
in your School without ever seeing 
your catalogue on account of the con- 
fidence which I have in you as a prac- 
tical ponltryman, gained by reading 
your articles in the different poultry 
journals." — Edw. W. Kissing, Illinois. 

COULD SAVE COST OF COURSE IN 
BUILDING 

"My wife and self have raised around 
150 chickens this summer. We have 
had very good success with them, and 
I want to tell you right here that we 
must give your School a big part of 
the credit for our fine flock. After 
studying your lessons we have both 
found the hen a more interesting bird 
than we did before and suppose it is 
that way with all things after one gets 
to understand it better. If I had had 
your lessons before I built this house 
I could have saved more than the $35.00 
I paid for the lessons and had my building made right in the first place, so it is 
an easy matter to figure out the value of these lessons." — Rudolph A. Nygaard. 
Minnesota. 




RECEIVED FULL VALUE FOR 
MONEY 

"During the year 1917 I took a course 
in Poultry Husbandry in your School 
and received full value for my money. 
I have tried to practice what I learned 
on a small scale for three years and am 
about ready to go in the poultry busi- 
ness on a larger scale. I certainly must 
say that the lessons are a splendid 
guide for me and gave me a good start, 
wherefore I thank you very much." — 
Geo. A. Edelmann, Illinois. 





$10,000 A YEAR ON 10 ACRES 

A Quisenberry Fool-Proof House built 
by O. C. Frantz, Colorado. Mr. Frant-', 
has ten acres that pay him $10,000.00 
a year. Mr. Frantz says. "One lot of 
500 pullets layed in November, Decem- 
ber and January 22,000 eggs. Sold at 
winter e^^ prices for nearly $1,400.00, 
leaving $1,150 profit in three months. 
Records no other can equal. You 
needn't board them free all winter — 
they lay eggs." 



Page Sixty-eight 



AMEftiCAN Poultry School, Kansas City, Mo. 

PRODUCTIVE POULTRY HUSBANDRY 

363 illustrations and 574 pages, volume «x8 i/4 inches, handsome and durable 

cloth binding. 

By PROF. HARRY R. LEWIS 

Poultry Husbandryman of the New Jersey Agricultural Experiment Station. 

WE FEEL fortunate indeed to announce that our students can have the 
help and advice of an authority like Prof. Lewis in solving their 
poultry problems. His greatest book on "Productive Poultry Hus- 
bandry" is furnished each of our students This great book is furnished in 
addition to the very complete, and elaborate lessons fully described else- 
where. 

Here at last is a book that covers the poultry question in a thoroughly 
scientific yet popular manner, treating of every subject in sufficient detail 
to make it in every way clear, and giving the result of research at the 
various experimental stations and the present-day successful methods of 
poultry culture. There is no problem in any phase of practical poultry 
raising that is not thoroughly and clearly treated. Because it deals entirely 
from the practical and utility viewpoint it will appeal especially to the man, 
woman or youngster handling chickens. Its expert advice will be particularly 
valuable also to the largest poultryman. All in all, every person with five 
or five thousand chickens should own and read this work. 

Of all livestock the poultry flock is most often misunderstood and poorly 
cared for. In the preparation of this book the aim of the author has been to 
help build the foundation for a systematic, scientific and greater poultry 
industry. The book contains in an organized and abbreviated form the prac- 
tices and experiences of the author as student, practical poultryman and 
teacher, together with the findings of our leading colleges, experiment sta- 
tions and authorities on poultry husbandry. The breeds are classified and 
their uses given; methods of management are recommended, including hous- 
ing, feeding, breeding and all phases of hatching and rearing. Every phase 
of marketing is analyzed and improved methods recommended. Suggestions 
are given on exhibiting, judging, advertising and the keeping of proper 
records. 

It deals with the important phases of poultry management, including 
some important results from various farm surveys, and following this is an 
illustrated chapter oh judging and culling fowls for egg production. This 
has been one of the prominent features of up-to-date poultry literature, and 
is thoroughly covered. 



BEGAN TO LAY BEFORE 5 MONTHS 



"We have had such g-ood success with 
our Pullets, and they are a wonder to 
whoever sees them. Some have laid 
before five months old. Have been 
g-reatly benefited by your studies and 
will try to get other students for you. 
Will enclose picture of our hen house; 
also one of some pullets, four months? 
old, which beg-an to lay before they 
were five months old." — Mrs. C. Schmu- 
ki, Oregon. 





WORIH $1,000 PPJR YEAR TO HIM 



"If I were asked what the course was 
worth to me it would be hard for me to 
tell. I know the course is worth 
$1,000.00 a year in cash, and all the 
other good things in addition, so con- 
sider that I was very lucky when I 
wrote you asking for particulars about 
your School." — A. Kothwell, Florida. 



Page Sixty-nine 



Dqn't Take Chances — Success Follows Knowledge 

FUNDAMENTALS OF POULTRY BREEDING 

By JOHN H. ROBINSON, 

Formerly with the United States Department of Agricuture, Associate Editor 

of the Reliable Poultry Journal. 

ONE of the best authorities in this country on breeding problems that go 
below the surface is John H. Robinson, the author of this treatise on 
breeding poultry for egg production, market and exhibition. 

No such book as this has ever been published on this subject. Mr. 
Robinson was given full freedom to collect data for this book, almost re- 
gardless of expense. He was given permission to travel far and near in 
quest of information on the latest and best in poultry breeding problems. 

Mr. Franklane L. Sewell, the noted poultry artist, spent nearly nine 
months in supplying the drawings and illustrations that are used in this 
book on breeding. There are fifty or more full page plates on fundamentals, 
besides scores of smaller plates, many of which were never before published 
in any work on poultry culture. 

Our students who have the opportunity to read and study this book will 
have far greater chances of early and permanent success than will those who 
haven't this knowledge at hand. 



CAX'T FAIL, TO SI CCEED 

"We received and have read with 
much interest 'Success or Failure- - 
Which Shall It Be With You?', not only 
with interest but with decided benefit. 
We have always admired the straight 
forward tenor of your Course, at all 
times pointing- out that to be success- 
ful in the poultry business meant the 
application of sense and judgment, 
showing plainly the pitfalls that have 
been the ruin of so many that had been 
led to believe the business was a quictc 
get rich scheme and required neitlier 
sense nor knowledge of poultry. 1 
wish to say^ in the most sincere manner 
that I do not see how any one with good 
common sense who would apply rhe 
principles, ideas and truths taught in 
your Course could help but meet with 
succecs Your Course is without frills 




3IAKES HEAVY BREEDS LAY 



"Your Home Study Course has been 
a wonderful help to me. I had one pen 
of Light Brahmas this past year that 
averaged laying 200 eggs each. Two 
hens went to 235 eggs and one hen 
went to 250 from November to Novem- 
ber." — Mrs. C. M. I^oese, California. 

Page Seventy 



and flounces and gets right down to 
the very bottom and shows the student 
what it is necessary to know to suc- 
ceed, and in a plain, easily understood 
way shows him how to put those 
truths and facts into effect to be suc- 
cessful. We had no idea that so much 
could be taught on the subject of poul- 
try as is brought forward in your 
Course; you certainly have covered the 
the matter thoroughly — so thoroughly 
that in our humble opinion there is not 
another thing on the subject necessary 
to be added. We certainly wish you a 
grand success, you deserve it, and I 
feel sure the more the American Poul- 
try School is known, the more will it be 
appreciated and the greater its growth. 
We wish to thank j'ou most cordially 
for your attention and courtesy to us 
while taking your Course." — Roland 
Thomson, South Carolina. 



POINTS THE WAY TO SUCCESS 



"I was one of the first 200 students 
who enrolled for your Home Study 
Course. It points the way to success 
for any one who raises chickens. It 
saves many a dollar and doubles the 
profits of the average poultryman." — 
Wright Ball, Illinois. 




American Poultry School, Kansas City, Mo. 

SYNOPSIS OF LESSONS IN POULTRY JUDGING— 

COURSE B 

THIS COURSE will give you all the information and training necessary 
to enable you to go into the show room and judge all varieties of poul- 
try successfully and satisfactorily, or to breed and sell same. Hundreds 
and hundreds of facts will be brought to your attention and made perfectly 
plain — facts that you can get in no other literature or in any other school. 
After completing this Course, and then getting some actual experience in 
handling and scoring a few live birds of different varieties, and successfully 




Judging- pure bred poultry. It is a good thing to know the good and bad 
points of all varieties. Do you know how tc mate to breed this kind of a wing 
or how much to cut it if you were judging? 

applying the knowledge you have gained, you ought to soon make a reputa- 
tion for yourself as a poultry judge, and be able to earn hundreds of doH'ars 
each season in addition to your other income. The judging season is usually 
during the dull season in other lines of poultry work. 

There would be more shows if there were more good judges. As the 
interest in poultry grows, there is going to be an increasing demand for 
poultry judges. Many shows are today forced to take very inferior judges 
because the demand is much greater than the supply. After you have com- 
pleted this Course, have learned how to interpret the "Standard of Perfec- 
tion," know what cuts to make and the "whys and wherefores" for same, 
and after you have officiated at a few small fairs or shows and have given 
reasonable satisfaction at those places, we feel certain that you will soon 
be able to secure practically all the judging work you care to do and at good 
prices. The net profit on one poultry show will nearly pay for the cost of 
this entire Judging Course. Whether you wish to do much judging or not. 

Page Seventy-one 



There Is Always a Right and a Wrong Way 

this Course will enable you to understand your own variety better and be 
more successful in breeding it. 

The demand was never greater and the opportunity for success as a poul- 
try judge never more certain than at the present time. 

There are but few, if any, men judging poultry at the present time who 
have ever had any systematic training before attempting to judge. Most 
of them have simply worked out a system themselves; that is one reason 
there as so many systems and so much dissatisfaction in the show room. It 
took these men years and they had many hard knocks and had to take many 
insults before they were really able to understand their subject and to give 
satisfaction. This Course will help you over these rough places and make 
success quicker and more certain. 

ARE YOU SELLING $15 BIRDS FOR $5 OR $5 BIRDS FOR $15? ARE 

YOU FORCED TO EAT GOOD BREEDING BIRDS BECAUSE 

YOU CANNOT SELL THEM? 

Let us solve these problems for you. We guarantee to make you a 
successful breeder, judge and salesman of Standard Bred Poultry or refund 
your money. 

If you are going to mate a bird you want to know that it will reproduce 
its quality, or better. If you are going to sell a bird you want to know how 
to pick birds that will satisfy your customers and remain sold. If you are 
going to buy a bird, you want to know that you are getting your money's 
worth. If you are going to exhibit a bird, you want to be able to pick a 
winner. If you are going to judge a class, you want to satisfy the exhibitors. 
This Course makes all of these problems easy for you. 

BEGINNERS OR EXPERIENCED MUST HAVE THIS KNOWLEDGE 

You need to know the good and bad points if you are to prove a success 
in the business of raising, breeding, exhibiting and selling birds of high 
quality. This knowledge of how the judges apply the Standard to all other 
varieties, as well as your own, will develop and broaden your own experi- 
ence and prove a great help to you. You will find the instruction very 
plain and easily understood, but most complete. It will prove one of the 
biggest and best investments you ever made. 




One of our instructors, Jucljce Branch, griving- a demonstration in judging. 

THOROUGH TRAINING FOR THE EXPERT — NEVER TOO WISE TO 

LEARN 

You may be an old breeder, or even a judge of poultry, yet you will 
find these lessons so well systematized and so broad and comprehensive that 
you will be able to do your work much better and with greater ease. Re- 
member that this instruction is the result of the experiences of a group of 

Page Seventy-two 



American Poultry School, Kansas City, Mo. 

six of the world's best experts, brought into a compact, complete and syste- 
matic course of judging, selecting, breeding and selling. You will learn 
just the "Know How" that causes these judges to be re-employed at the 
world's leading shows year after year. They furnish all the real "inside" 
information on how to be a successful salesman, judge, breeder and ex- 
hibitor. 

THE FACTS INSURE YOUR SUCCESS 

This Course will give you all the information and training necessary 
to enable you to select, mate, breed, and sell, or to go into the show room 
and judge your variety, and all other varieties of poultry, successfully and 
satisfactorily. Hundreds and hundreds of facts will be brought to your 
attention and made perfectly plain — facts that you cannot get in other 
literature or from any other school. Whether you wish to do much judging 
or not, this Course will enable you to understand your own variety better 
and be more successful in breeding it. The demand for good poultry was 
never greater and the opportunity for success as a poultry judge never more 
certain than at the present time. 

SOME OF THE MANY THINGS YOU WILL LEARN TO DO 

Knowledge is power in poultry breeding, as in all other things. Thou- 
sands are striving to breed and select birds that will win and lay. Thousands 
upon thousands of others want to buy from birds that will do both. These 
customers want to buy from one who knows how to breed and select the win- 
ning and laying bird. They must have confidence in your knowledge and 
ability to select and breed this kind. You can get and hold the confidence of 
these buyers only by really and truly knowing how to pick, select and judge 
your own birds, as well as the birds of others. This instruction covers all 
the subjects that the experts know; shapes of all breeds, weight, size, style, 
symmetry, colors of all varieties and their qualifications; selecting for egg 
production; details explaining the values that should be given all defects; 
what you should not do as well as what you should do to be successful in 
selecting exhibition specimens, and how to construe differences in the Stand- 
ard. All these are fully described, with many illustrations. A thousand 
valuable pointers for you. 

LESSON NO. 39 

The Science of Judging Poultry 

The qualifications and requirements of a poultry judge are made plain. 
We tell you just what to do to get over the rough places and how to make 
yourself popular as a poultry judge. Many a worthy man, and one who was 
thoroughly competent, has become discouraged because of criticism of his 
work in the show room and he gave up in disgust as a result. We make 
everything so simple and plain and so train you that you cannot help suc- 
ceeding and giving reasonable satisfaction, if you have any natural ability 
at all. This lesson will mean the difference between failure and success in 
hundreds of cases. There is not a poultry judge today who would not have 
been glad to have had such help as this, and paid twice the price we ask for 
it, but it was not available in their day and time of learning. 

LESSONS NOS. 6 TO 17, INCLUSIVE 
The American Standard of Perfection 

"The American Standard of Perfection" is often referred to as "The 
Poultryman's Bible," because it is the final authority in judging, selecting, 
and mating pure-bred poultry. It is a large, cloth-bound volume, illustrating 
and describing perfect specimens of the various breeds of poultry, including 
many illustrations in natural colors. A copy of the "Standard" will be fur- 
nished free to each student who takes this Course. We will furnish the new 
and revised "Standard," which is acknowledged to be the greatest Standard 
for pure-bred poultry ever issued in this or any other country. This "Stand- 
ard" will be the guide and final authority in all show rooms until 1923. 

Page Seventy-three 



We 



Guarantee 



Your 



Success 



With 



Poultry 






These lessons will be given under 
the personal superivision of Judges 
E. C. Branch, Reese V. Hicks, V. O. 
Hobbs, C. T. Patterson, and T. E. 
Quisenberry, five of America's best- 
known and most authoritative poul- 
try judges. All are licensed Amer- 
ican Poultry Association judges of 
all varieties, and Judge Branch is a 
member of the 1921 Standard Re- 
vision Committee. They are ac- 
knowledged to be five of the best 
posted judges in America, and have 
had twenty-five years' experience as 
practical breeders of poultry. Un- 
der their guidance you will find 
these lessons on judging of absorb- 
ing interest and lasting value. 

No other poultry judge in America 
judges as many birds each year as 
does Judge Branch. 

You are taught the fine points of 
every variety, so that you can tie 
the ribbons and be able to tell your 
reasons for so doing. 

You are taught the definitions of 
all the technical terms in the glos- 
sary. 

You are so instructed that you can 
judge either by score-card or com- 
parison. 

You are taught how to decide ties and how to award sweepstakes. 
You are made familiar with all the disqualifications of each variety, 
and are shown how to locate these quickest and best. 

You are shown why you should cut one defect in one variety one point 
and the same defect in another variety two points; in other words, you are 
taught just how to cut for the various defects in all varieties of poultry. 

You are made familiar with the value of each section of the different 
varieties. 

You are so impressed that the Standard weights for each variety will 
not slip your memory. 

You are taught the scale of points for each breed. 

The requirements for shape and color of each variety are made familiar 
to you. 

By the time you complete the lessons and answer the questions which 
we will put to you, we are sure, if you have any natural ability, that you will 
be able to give reasonable satisfaction in almost any poultry show room. 




"The Standard of Perfection," or 
"The Poultryman's Bible," is furnished 
with the Judg-ing- Course, also the Com- 
plete Course. This is the basis of Les- 
sons 6 to 17. 



MORE SENSIBLE ADVICE 

"Judg-ing- Lessons Nos. 6 to 17 in- 
clusive, certainly offer the student a 
generous opportunity to get acquainted 
■with the art of judging poultry. Your 
assertion that you help A. P. S. stu- 
dents to succeed is no exaggeration. 
The time and money given to learn the 
A. P, S. method of achieving success 
in all branches of poultry culturb 
brings no regrets. I am pleased to 
have in my possession the A. S. P. H. 
lessons because each and every one 
gives such sensible eK^vice, free from 
all foolish theories. The profitable 

Page Seventy-four 



management of poultry is no longer a 
puzzle when the A. S. P. H. lessons are 
your guide. May continued popularity 
and prosperity be accorded the Ameri- 
can School of Poultry Husbandry." — 
Eugene J. Good, New York. 

THOROUGH TREATISE ON JUDGING 

"I mailed you last night 'Lessons on 
Judging-,' which have given me quite a 
bit of hard study the past two months. 
T believe it would be impossible to 
find a series of questions treating on 
the Standard with the thoroughness 
which characterises your 'Lessons on 
Judging.' "—J, G. Rheinhardt. Indiana. 



American Poultpy School, Kansas City, Mo. 

LESSONS NOS. 40 AND 41 
The Practice of Poultry Judging 

These lessons show a judge just what cuts to make for certain defects 
in shape and color in every section of the fowl. They cover all varieties. 
They make judging so plain that it is easy to apply the knowledge which the 
student has obtained from our other lessons on this subject. There is noth- 
ing in poultry literature like this book. We do not care if you are an old 
time judge, you will get a lot of ideas in these lessons which will make you 
more consistent in all your awards. This book alone will put you on the 
quick and sure road to judging poultry. If you are going to follow this 
profession you can't afford to do without it. 

LESSONS NOS. 6 AND 7 
Breeds and Varieties of Poultry 

Before you even begin to study judging, it is necessary that you be well 
acquainted with the different varieties of poultry. You must have a general 
knowledge of the various breeds of poultry — their origin, chief character- 
istics, utility qualities, etc. The facts contained in these lessons are the same 
as those given in Lessons Nos. 6 and 7 of the "Practical Poultry Course." 
Read the description of them. 

LESSONS NOS. 8 AND 9 
Principles of Mating and Breeding 

If a judge is going to tie the ribbons and award the prizes according to 
the real merits of each specimen, he should understand Nature's laws and 
the principles of mating and breeding. In determining the real value of any 
specimen, the judge should know the most important and serious defects, 
and which are dominant and will be transmitted and which will not. He 
ought to be able to talk to the exhibitors intelligently on the principles of 
breeding and be able to advise them about their matings. These facts will 
aid him in judging and also add to his popularity in the show room. These 
lessons are the same as Lessons Nos. 8 and 9 of the "Practical Poultry 
Course." Read the description of them. 

LESSONS NOS. 10 AND 11 
Selection and Breeding For Egg Production 

It is very important that every poultry judge knows something about 
the selecting and breeding of fowls for egg production. The best known 
method of telling the 'laying hen from the non-productive hen is explained 
fully in clear, concise language, and the latest and best information on this 
vital subject is given in these two lessons. You are told just how to judge 
the very best producers without the use of a trap-nest. You are told defi- 
nitely how to select the drones and given facts which are worth hundreds of 
dollars to any poultry raiser or poultry judge. 

LESSONS NOS. 35 AND 36 
Fitting and Exhibiting Standard-Bred Poultry 

A poultry judge should know how to fit a bird for exhibition and should 
know when one is properly fitted by the exhibitor, and how much to cut 
for condition. He should also be able to explain all of these facts intelli- 
gently to the hundreds of people who will ask him questions relative to 
fitting and exhibiting their birds. These lessons are the same as Nos. 35 
and 36 of the "Practical Poultry Course." Read the description of them. 

LESSON NO. 24 
Establishing a Profitable Trade in Pure-Bred Poultry 

If a poultry judge didn't know something about the correct methods of 
building up a profitable trade in pure-bred poultry, he would not be the 
success as a poultry judge he would be if he knew these facts and was able 
to give advice. A poultry judge comes in contact with hundreds of breeders 
in the course of a year. He can sow seed that will result in great good to 
the industry. He should not be a "bone-head," but he ought to be able to 
offer advice and talk intelligently. The facts in this lesson are the same as 
those contained in Lesson No. 2 4 of the "Practical Poultry Course." Read 
the description of it. 

Page Seventy-five 



We Guarantee More Eggs or Your Money Back 

LESSON NO. 37 
Poultry Leadership, Poultry Clubs, Shows, Organizations, Etc. 

Every poultry judge is called upon to help organize poultry shows and 
clubs. He ought to be able to help start and build up such organizations, 
as the more of them there are in existence, the more work he will be paid to 
do. He ought to be able to furnish them good advice when it comes to for- 
mulating their constitution and by-laws or to making their rules and regula- 
tions which are to govern their show, or preparing their premium list so as 
to make it attractive to the exhibitors. Every judge is called upon to do 
more or less of this kind of work. Many of the largest and best poultry 
shows in every state are managed by poultry judges. This lesson is the same 
as Lesson No. 37 in the "Practical Poultry Course." Read the description 
of it. 

THE JUDGE WHO GETS THE WORK 

The judge who is the best posted, best trained, and best equipped is 
almost certain to make the fewest mistakes; the judge who makes the fewest 
mistakes is certain to be the most popular; he will be paid the best price 
for his work and will be in the greatest demand. There is no school or place 
in this or any other country where you can get more real information about 
the correct method of poultry judging than in the American Poultry School. 
If you want to become a licensed poultry judge, you can't afford to pass up 
this Course. 

OUR GUARANTEE 

If you complete our Course in Poultry Judging, we offer to give you 
personal instructions. We give you the privilege of writing the School and 
receiving this personal help at any time, and we will gladly render you any 
assistance that we can. There will be no additional charge for this personal 
instruction. The same guarantee as to the money refund applies in the 
Judging Course as in the Practical Poultry Course. We have that much 
faith in this Course. 

Our Diploma to you as a poultry judge will mean that you have been 
well and thoroughly trained; it will be equal in value to a license, because 
it represents the foundation of your knowledge, and the knowledge you have 
gained will be a great aid to you in securing a license. Poultry judges 
ought to be as thoroughly and systematically trained as other live-stock 
judges. We don't hesiiate to recommend and stand back of our Judging 
Course to anyone who is seeking information in that line or who desires 
to equip himself to judge at poultry shows. The American Poultry Associa- 
tion now compels the applicant for a judge's license to pass a satisfactory 
examination. This course will help to prepare you for the examination and 
to receive a license. 

WHY AN A. P. S. COURSE WILL PAY YOU 

The real good which will come to you depends entirely upon the in- 
creased revenue or dividends and increased knowledge and training which 
you will get as a result of having taken one of our Courses. There are 53 
complete lessons on over 3,000 subjects, covering over 2,000 printed pages, 
and illustrated by over 1,000 photographs and drawings. Show your good, 
ordinary, common business sense by enrolling for these Courses. 

MADK $701.00 FROM 140 HENS 

"We feed your mash twice a day in 
long troughs. 1x4 inches. Forty or 
fifty hens can eat at one time at one 
of these troughs. The best profit I 
have ever made was $701.00, from June 
1st to January 1st, from about 140 hens, 
by using your methods." — Mrs. T. S. 
Howard, Kansas. 

Page Seventy-six 




American Poultry School, Kansas City, Mo. 



I 



READ WHAT OUR GRADUATES SAY 

That Is the Best Evidence of What We Offer and Do for Our Students 

WE HAVE graduated a large number of students. We are proud of 
our students and graduates and of the splendid records which they 
are making in all parts of the world. We have received unsolicited 
letters from every one of our graduates similar to the following: 




#^^ 



(3!^\\\tv'\«a« 4J,!»h/% ^ 



Fflfte^"lC«i, ftoii tiJuci.^irtQ Cx'jsfi 



vli 



00/ 





hTn} frij^ 



'/},,, (^ j/,J,, >/rff 



^ft^^^^i 




:i>:»;j^>:»:,o.M..^ 



{., uJ.'V^-*'''Hjl.J J 




A COPY OF THE DIPLOMA ISSUED BY THE SCHOOL 
It is a credit to anyone to possess one of these, and they are well worth 

striving for. 



WORTH FIVE TIMKS COST 

"Let me say in regard to your Poul- 
try Correspondence Course that it has 
been highly satisfactory. I have noth- 
ing taut commendation. After studying 
and teaching agriculture, including 
poultry work, taking a state corre- 
spondence course, and reviewing sev- 
eral of the latest complete works on 
the subject, I am ready to say, with 
emphasis, that your Course is worth 
many tiroes over the best library ob- 
tainable. I would not part with the 



lessons for five times the cost if an- 
other set could not be obtained. The 
instruction is perfectly clear and pre- 
sented in an interesting manner." — E. 
H. Bills, California. 

HAVE HAD GOOD SUCCESS 
"I completed the Practical Poultry 
Course under your instruction and havi 
been putting into practice the facts I 
got from you, in raising my own poul- 
trv and looking after my neighbors' 
flocks. I feci that I've had good suc- 
cess. "^ — Geo. W. Morris, Kentucky. 




THIS JAPANSES STUDENT MADE GOOD 

"Last year one of my neighbors bought some chickens 
of Tom Baron's strain, paying big money for them, to make 
a good start. But he had no knowledge of poultry culture, 
so I advised him to take lessons from your School, but he 
didn't heed me. So I ran a race with him. Please remember 
that my chickens were ordinary White Leghorns, while his 
were trap-nested, over 200-egg layers. Both of us hatched 
chicks at about the same time, but my pullets started to 
lay eggs over a month before his did. Also. I sold over half 
of my cockerels for breeders, while he sold none, but ate 
up almost all of them. And now he says there is no money 
in chickens! This little story tells the great importance of 
proper knowledge. Not only this man, but some others 
have made miserable failures."— Geo. S. Takata, Texas. 

Page Seventy-seven 



Don't Keep Poultry — Make Poultry Keep You 




SAVES MANY TIMES COST OF 
COURSE 



"When I heard of your School I 
realizred what a splendid thing a course 
on poultry would be, as I have worked 
in the dark on many subjects with 
poultry. Since taking- your course I 
have a great store of practical poultry 
knowledge which will be a great help 
to me and save me many times the 
price of the course each year from now 
on." — Samuel Ball, Canada. 



OVIOR .$.S.OO PER HE. \ PROFIT IN 10 
MONTHS 

"I had 60 hens on the first of Janu- 
ary and from then until October 18th 
they laid 10,152 eggs. 
60 hens on hand January lst..$ 240.00 

200 baby cliicks purchased 50.00 

25 baby chicks purchased 28.00 

1 sitting of eggs purchased.. 3.60 

COi^t of feed 224.97 

Repairs on house 8.00 

Total expenses $ 554.57 

150 chickens used @ $1.00 $ 150.00 

168 hens, pullets, cock birds on 

on hand 600.00 

Eggs sold and used 300.67 

Total income $1050.67 

Net profit 496.10 



OVER $10.00 PROFIT PER HEN 



"On May 15th we received 52 Black 
Minorca baby chicks. We raised 46 to 




STUDENTS ALL PLEASED 



"I have met a number of A. P S. 
students and graduates in my rounds, 
and nr-t one of them but feels that he 
has received a world of good from the 
course in poultry keeping. Personally 
I don't see how I got along without it 
as long as I did, although I thought I 
knew the chiclven business rather well 
bf^fore I started. 1 have done more to 
get on my feet in a financial way in 
the year that I have studied A. P. S. 
lessons than I did in the previous six 
or seven that I have raised pure bred 
poultry. When people ask me what I 
thinlv of the course, I simply tell them 
to go to it, for if they don't get much 
good out of it, it will be their own 
fault. Anyone with ordinary intelli- 




"I think that does very well for one 
of your students." — Mrs. P. W. Ham- 
mands, Oklahoma. 



broiler age. Had 31 pullets and 15 
cockerels. At age of six months and 
seven days, November 22nd, the first 
pullet laid. Between then and Febru- 
ary 1st we had reduced the flock to 24, 
23' Black Minorcas and 1 White Leg- 
horn, using your method of selecting 
tlie best layers. All feeding and care 
given according to your methods. The 
following is a report of feed, eggs laid 
and eggs sold: 

416 doz. eggs produced sold for $334.45 
Feed cost 81 . .20 



Net profit $253.25 

"All eggs fit to sell were recorded, no 
broken eggs nor soft shell eggs were 
counted." — Mrs. Thomas Loechner, New 
York. 




gence ought to get their money's worth 
time and time again. I wasn't any 
brighter than the ordinary run, but 
folks regard me as a poultry expert 
aroupd here," — W- C- Smith, Indiana. 



Pa^e Seventy-eight 



American Poultry School, Kainssas City, Mo. 



ALWAYS READY TO HELP 

"The school is just what you say, it 
is always ready to help A. P. S. stu- 
dents to succeed, and if they go ac- 
cording to your teaching's they will 
succeed." — Wilbur McMillan, Pennsyl- 
vania. 

CREDIT FOR MY SUCCESS 

"Have just finished a Successful, 
Poultry Season. I wish to let you 
know that I "give all credit for my suc- 
cess to the American School of Poul- 
try Husbandry, for by using the know- 
ledge J gained by the close study of 
the lessons received, the above result 
was possible." — E. H. Hake, Missouri. 

BEST VALUE EVER RECEIVED 

"This is the best value I have ever 
received for United States currency. 1 
do not see how any one can fail in the 
poultry business after taking your 
Poultry Course." — Sergeant William 
Stott, Pennsylvania. 

PROUD OF SCHOOL 

"It is a pleasure to say that I am a 
graduate of your school, and I say it 
with pride." — M. E. Sibole, Minnesota. 

DOIi^G TiREAT WORK 

"I was very much elated to get my 
new diploma, which I prize very much. 
I think your school is doing a great 
work and hope it shall continue." — 
Joseph D. Henderson, Ohio. 

BEEN W^ONDER TO ME 

"I hpve had much pleasure in study- 
ing. I am proud that I took your 
Course, as it has been a wonder." — A. 
S. Ralph, New Jersey. 

CANNOT BE VALUED IN DOLLARS 

"The new diploma at* hand. It is a 
beauty and does credit to your School. 
I am simply proud to be its possessor 
and to know that I honestly earned it 
by many hours of hard work. It is my 
purpose to be a credit to your School 
and its Course of Study. The knowl- 
edge gained can not be counted in dol- 
lars and cents, and then the lessons are 
available at all times as a reference 
library to guide in any perplexing 
problems that may come up." — M. V. 
Woodcox, Michigan. 

THANKFUL FOR COURSE 

"I have received the diploma you 
sent me for which I thank you very 
much. I will always be proud of the 
same and will always think of the 
School and thank you for the good in- 
structions I received therefrom. I 
shall always be thankful to you for 
what you h?ve done for me." — P. L. 
Laurene, Michigan. 



1,300 HENS CLEARED S|!3.04 EACH 

"This flock of 1,500 hens last year 
showed a profit of ?L3.04 per hen. Not 
so bad, eh, for one of your students?" 
^X>, M. Lottridge, New York. 



PROUD OF COURSE 

"My Course has been one that I am 
proud of." — Claud Bonner, New York. 

LETTER HELPFUL TO STUDENTS 

"I think if every student will put 
into practice what they are taught 
through your Course and use good 
judgment they are bound to succeed in 
the poultry business. I have found 
every lesson very interesting and help- 
ful, and am cert.ainly well pleased with 
the Course and will always speak a 
good word for the American School of 
Poultry Husbandry. The personal let- 
ters to the students are very helpful." 
— Walter J. Lockwood, Iowa. 

NOW^ GETTINC; RESULTS 

"The School has helped me wonder- 
fully. I have been able to raise broil- 
ers for the market in eight to ten 
weeks, capons were sold at Thanksgiv- 
ing averaging nine pounds. My pul- 
lets were laying in October. Since I 
have finished the Course my friends 
and neighbors consider me an author- 
ity on poultry. I certainly can recom- 
mend the A. P. S. to everyone as the 
price asked is insignificant when com- 
pared with the amount of instruction 
given." — E. E. Krause, Wisconsin. 

SAVES MONEY AND LABOI^ 

"The Course has really been more 
thorough than I ever imagined it could 
be. I am more than pleased. I am de- 
lighted with it. One lesson alone is 
worth more to anyone than the price 
paid for the entire Course. Anyone 
entering or thinking of embarking in 
the poultry business, if they wish 
to succeed and save money and labor, 
should take your Course. Each lesson 
is worth the price of the Course. They 
are all interesting and very beneficial. 
No one should attempt to raise poultry 
without taking an A. P. S. Course. I 
am sure thankful that I did." — M. C. 
Todd, Washington. 

WINS MANY PRIZES 

"Made eight entries of my S. C. White 
Orpingtons at the Los Angeles show 
(the largest in the state), and pulled 
down: Eirst and fourth, cockerel; 
first and second, hen; fourth and fifth, 
pullet; third, cock; first, pen. Ameri- 
can White Orpington Club ribbons for 
best cocKerel, best hen and best pen. 
Tv/o dollars and fifty cents (gold) for 
each best cockerel and best hen. Sixty- 
five dollar solid silver cup for the best 
cockerel, pullet, hen, cock and pen, 
making fourteen prizes on eight en- 
tries and over two hundred birds ir 
the class. Must say this course has 
been a great help to me." — L. C. Geiser, 
Calif. 




^:^ 



Pa^e iSeveyity-nine 



The **Quisenberry Way'' is the Safe, Simple Way 

THE PROOF 

DON'T TAKE OUR WORD FOR IT — READ WHAT OUR STUDENTS SAY 
"By Their Fruits Ye Shall Know Them" 

POULTRY raising is no longer a "guessing game'^ with American Poultry 
School students. We submit the following evidence to prove our case. 
What we are actually accomplishing in training and equipping our stu- 
dents for practical poultry raising is best told in the words of the students, 
and our only regret is that we cannot devote sufficient space in this catalog 
to present more letters of approval and appreciation. 

The following unsolicited testimonials and those given on previous pages 
which have been received during the past few weeks tell their own story. 
We have thousands of others just as strong. 

RAISED 497 OUT OF 500 CHICKS 

"I bought 500 Single Comb White 
Leghorn baby chicks and started them 
on five meals a day. I always fed them 
on time and never fed more than they 
would clean up in fifteen or twenty 
minutes. I did this for the first three 
weeks. At the end of six weeks I had 
497 healthy, growing chicks. Follow- 
ing is a report to date: 

Sold Roosters $110.00 

Sold 125 Pullets at $2.00 each 250.00 

Sold 851% Dozen Eggs 412.19 

Total Income $772.19 

Bought 500 Baby Chicks. $ 95.00 
Feed Bill to date 477.69 

Total Cost $572.69 

Net Income $199. 50 

This test was made in the back yard 




under very crowded conditions, and ] 
can truthfully say that the 'Quisen- 
berry Way' will make every hen pay.' 
— Harry S. Mark, Pennsylvania. 




MADE $2,593.12 ON 3 ACRES 

"Ten years ago I started with thirty 
Single Comb White Leghorn pullets. 



EXCELS ANYTHING EVER STUDIED 

"I will send you a snap shot of the 
Improved Fool-Proof House, 14 x 14 
feet, I built this spring. I built this 
all myself and made the foundation 
and floor, and I am no carpenter or ce- 
ment w^orker either. I have read a good 
many instructive articles on raising 
poultry, but this course which I am 
taking from you excels anything which 
I have ever studied. The lessons on 
the Baby Chick are simply fine. I wish 
to thank you for the good advice you 
gave me in regard to colds and roup, 
and also regarding the Star and King 
Ventilators." — Carl Coe. Indiana. 

Page Eighty 



The Plant now has six to seven hun- 
dred layers of the same variety in win- 
ter houses situated on a three-acre 
town lot. The work on the Plant is all 
done by myself and family. The net 
cash profits from this Plant for the 
year ending- October 30, 1920. was 
$2,791.47, and for 1919, $2,593.12. Chief- 
ly sell market eg-gs, baby chicks and 
twelve-week-old pullets. Am breeding 
for egg production, but use only the 
true Leghorn type of birds. I find 
many practical ideas in your books and 
lessons and refer to them to help solve 
my problems." — C. F. Biddle, Pennsyl- 
vania. 




American Poultry School, Kansas City, Mo. 



LEARNED TO BREED HIGH LAYERS 



"This hen was from a pen of ten hens, each 
holding- State Trap-nest records of TWO 
HUNDRED EGGS and OVER per year at 
Mountain Grove, Missouri, Eg-g- Laying Con- 
tests. Have had a pen in each contest for 
TEN YEARS, winning- in all 65 Ribbons, 7 
Cups, and 8 Firsts in Buff Orpington Class. 
At Leavenworth, in one year's Contest, won 
Ribbons and First Honors in class. All birds 
bred by owner accordng- to Quisenberry meth- 
ods." — Miss Susie C. Fellows, Missouri. 



GETS Sgl.OO A DOZEN WINTER EGGS 



"My pullets laid over 60 per cent 
all summer and they are still laying- 50 
per cent. Pretty good for a beginner! 
We have snow for sure now and it is 
cold, but my hens lay just the same. I 
get $1.00 a dozen. My neig-hbors have 
hens, but they buy eggs from me. The 
lesson books are worth $35.00 a piece 
instead of $35.00 a course." — J. .A. Wil- 
son, Michigan. 




40 HENS OVER 300 EGGS 




"I have made more progress in the 
five years since I enrolled with you 
people than I had in twenty years be- 
fore. I trap-nest continually, along 
with the Hogan System. I have 200 
hens. Forty passed the 300 egg mark 
in twelve months and one pullet reached 
as high as 320 eg-g-s in her first egg 
year. I have fine producing birds and 
it is all due to the advice and training 
that I received from the A. S. P. H. I 
also have a fine hen that was eight 
years old the 10th of last May. She laid 
305 eggs in her first egg year and has 
laid 1,532 eg-gs in seven years. She is 
still as spry as ever and is now laying 
nearly 50 per cent during- her laying 
year. I found it no trouble to hold my 
blood line true, but to' increase eg-g- production was where the shoe pinched 
until I enrolled with the A. S. P. H. and my foot has never slipped since." — J. R, 
Harlan, Oregon. 

MATURE AND LAY QUICKLY 



^ 








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II' 

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"The house in the picture was built 
after your plan. My chickens were 
raised by your methods. I selected the 
eggs and run the incubators and then 
they were fed according to your les- 
sons. They are pictures of beauty and 
health. They matured very quickly and 
some of them began laying before they 
were five months old. They have never 
been sick a day in their lives. I 
hatched 384 chicks; raised 350 of these 
up to the time they were pretty well 
feathered. Any one wishing to succeed in the poultry business cannot afford 
to be without your Poultry Course, as many of the lessons are worth much more 
than the cost of the entire course." — Mrs. Harrison Bartshe, Missouri. 

BECAME POULTRY EZPERT 

"Little did I realiz^e the value of your Course to me until October, when the 
editor of our local paper asked me to write a poultry column each week. I agreed 
to answer any questions asked by the subscribers of the paper, thinking I would 
have recourse to the schools for help, but, thanks to you and your Course, I 
have never had a question that I could not answer. The high school is teaching 
poultry and the professor had his pupils ask me some scientific questions, which 
were readily answered, and this has given me a standing in this community that 
I never thought of obtaining. I could write you a letter that would take much 
of your valuable time to read, but what is the use? I AM SATISFIED." — J. M. 
Grant, Indiana. „ 

Page Eighty-one 



Spend Your First Dollar in Learning the Business 



WRITKS AVITH TEETH BUT COM- 
PLETES COURSE 




This student hasn't any hands, but 
writes with his teeth. Even then he 
macTe hieh grades, and since finishing- 
Course has been raising poultry very 
successfullv. Read what he says: 

"I think this finishes the course as 
far as lessons are concerned, and I can 
say I enjoyed every one of them. I 
wish I had known of the School two 
or three years ago, for I know m> 
money was well spent in taking uij 
this course. Thank you for what you 
have already done for me. Just to 
show vou what some of my pullets are 
doing for me in December, my first 
White Wyandotte pullet started to lay 
November 13th. She laid 15 eggs in 
18 days. A Single Comb Rhode Island 
Red pullet started laying on November 
14th and laid 14 eggs in 17 days. Another Single Comb Rhode laland Rud pul- 
let laid 11 eggs in 14 days, and another White Wyandotte, which started to lay 
on November 22d, laid 8 eggs in 9 days. Eggs are selling for $1.00 per dozen 
at present and I think they will go higher this winter." — Louis Schuelke. Con- 

TlPOtiCTlt ■ ' " " * 

MORE HELPFUL THAN ALL OTHER 
LITERATURE 

"I have a way of line breeding, but 
nothing to compare with yours. I have 
always considered myself a pretty good 
poultryman, but I must say I surely 
have learned many things in your les- 
sons, especially in the way of saving 
money and that means a lot, as you 
know. I Jiave cmly one fault to find 
and that is that I didn't take it up 
when I first saw your ad or heard of 
you. I have read a lot of different dope 
on chickens, also poultry papers, and 
as you know one will say one thing 
and one another, some will give good 
and some bad ideas, and a fellow if in 
doubt has to go to a lot of expense in 
trying them out, which I have done. 
Your lessons give it to a fellow right 
off the reel, and I have yet to see the 
first thing in any that I have studied 
that was wrong. They are RIGHT, and 
I know it. I am now in charge of a 
large poultry ranch. As I stated above. 
I have always considered myself a 
pretty fair poultryman, but want to 
say, with many, many thanks, that if 
I had not taken your course I could not 
have taken such a place. I know the 
day will never come when I will forget 
the A. P. S." — A. A. May, New Mexico. 




MAKE HENS LAY IN WINTER 



"Your books are fine. The house is 
one I built from the plan out of one of 
my books and it is very satisfactory. 
My hens are doing fine and they lay a 
good many eggs. Got 2,607 eggs dur^ 
ing the three months of February, 
March and April from only a few hens." 
— Lewis Beaumont, Illinois. 




NOT GUESS AVORK 

"Will say the questions you have 
propounded in the lessons indicate 
clearlv to me that if you do not know 
something about poultry yourself, you 
have certainly rubbed up very close to 
someone who does know." — Ren. W. 
Crockett, Virginia. 

Page Eighty-Uvo 



WORTH HUNDREDS OF DOLLARS 

"Your Course has been worth hun- 
dreds of dollars to me. I assure you 
that I'll always be a booster for the 
A. P. S. and will never forget the inter- 
est you nave taken in me." — Alfred 
J. LaGrandeur, Wisconsin. 



American Poultry School, Kansas City, Mo. 



AM PLEASED WITH COURSE 

"I am sending- you some pictures of 
our poultry plant. I am very much 
pleased with the Poultry Course. I 
think perhaps you could interest Mr. 
V. T. Pratt in the same course as I 
have " — E. E. Wirt, California. 





BETTER SUCCESS THAN EVER 
BEFORE 

"I have followed your lessons as best 
I could this year and had better suc- 
cess than ever before. Have sold 500 
dozen eggs, plus $75.00 worth of old 
hens and 'frys,' and had plenty for use 
for a family of six besides. I now have 
36 old hens and 100 pullets. Expect to 
do much better next year. I also have 
65 turkeys." — Mrs. G. W. Ericson, 
Texas. 



CAPONIZED BIRDS DOING FINE 

"I just took a chance on some cock- 
erels. I used your caponizing methods 
and tools and am pleased to advise that 
five days have passed and all the birds 
are doiag fine, not even a wind puff 
has appeared. Am expecting to be 
called upon to supervise the construct- 
ing of a five unit Improved Fool-Proof 
House." — D. M. Smith, New York. 



SOLD J5577.75 IN EGGS FROM 85 HENS 

"Every one of our friends is surprised 
when we tell them we have just been 
delivering fresh eggs at Thanksgiving. 
We had 85 hens, when we commenced 
your system of feeding. I have figured 
up the amount of chickens and eggs 
sold, and since January 1, 1920, it is 
$577.75. Will go better than $600.00. 
What do you think of that?"— Mrs. J. B. 
Belknap, Iowa. 





BEAT RECORD OF CONTEST PENS 

"I was given employment on the 
Poultry Plant of the Nova Scotia Agri- 
cultural College at Truro. N. S., my du- 
ties being in charge of feeding, etc. 
Good results came forward as per the 
following: Pen 15 — Single Comb White 
Leghorn Pullets (30 in pen) averaged 
for the twelve months period 182 eggs 
each, which was a better average than 
the 40 Leghorn pens in competition at 
the First Nova Scotia Egg Laying Con- 
test. The six best layers of said pen 
15 produced two hundred and more 
eggs each. Not so bad for your stu- 
dent." — James H. McConnell, Canada. 

Page Eighty-three 



Right 



Methods 



Insure 



Reasonable 



Profits 




GREATLY BENEFITED BY LESSONS 



COURSE WILL PAY IF RAISE ONLY 
FEW CHICKENS 



"Will tell you that I am well pleased 
and g-lad that I am a student of your 
School, and also wish to say that it 
pays to study your courses even if one 
raises only a few chickens." — Martha 
Hood, Illinois. 




LOST ONLY THREE CHICKS 



"We bought 181 thoroughbred Single 
Comb White Leghorn baby chicks on 
the 6th and 13th of May. I followed 
your directions closely while raising 
them and had the good fortune to lose 
only three while small We got 93 pul- 
lets out of the lot, valued at $2.00 each. 
We followed your methods carefully." 
— Mrs. Frank H. Smith, Minnesota. 

PROUD TO BE STUDENT 



"Find enclosed lessons on 'Poultry 
Clubs and Organizations.' They are 
very instructive and interesting like 
all the other lessons. These last les- 
sons are Avorth the price of the Course 
and I am proud of the day I made up 
my mind to take your Course." — W. S. 
Townsend, Texas. 



"I am very much pleased with your 
lessons and say they are good. I am 
thankful that I took up poultry at your 
School, as I have learned things I never 
would elsewhere. I am so interested 
in poultry that I sit out in the back 
yard most of the morning and evenings 
studying my poultry lessons and crav- 
ing to be out on a good farm where I 
can raise at least 500 good hens. I am 
enclosing you a photo of my wife and 
a few of my chickens and a partial view 
of the coop." — Joseph F. Koalsky, Indi- 
ana. 



WORTH DOUBLE THE PRICE 



"Anyone with reasonable judgment, 
who has studied these lessons, will say 
that any one of these lessons is worth 
the price of the whole course and more, 
too. I consider some of the lessons in- 
valuable. I assure you that I feel well 
paid for tlie Course, .and would not sell 
it back to you for double the price 
raid for it." — O. C. Cope. Indiana. 




MADE POULTRY RAISING PROFIT- 
ABLE 

"I am pleased to learn the School is 
progressing so rapidly, but I know it 
will continue to grow when I think of 
the wonderful help it is to poultrymen. 
Its instructions are certainly a great 
help to me and they have made poultry 
keeping a pleasure as well as a profit- 
able business." — Mrs. Henry F. Farns- 
worth, ^Missouri. 



Page Eighty-four 




American Poultry Sch ool. Kan a a s City, Mo. 



$780.00 FROM 140 HENS 



"I have sold $480.00 worth of egg's, 
baby chicks, broilers and hatching eggs 
from a flock of 140 hens since January 
1st. Also raised 300 chicks, which 
gives me 150 pullets, valued at $300.00. 
I have done all the work myself. I 
find my books very useful. Any prob- 
lem which comes up I find is answered 
in some of the lessons. Thanking you 
for the interest shown in me while tak- 
ing the course and for your help." — 
Mrs. Elvis A. Abney, Texas. 

RAISED 3,000 PULLETS — EGGS $1.05 
PER DOZEN 

"I had Mr. T. F. McGrew here to look 
the plant over, and he certainly saw 
what he has not seen done on a poul- 
try farm yet, that is, the work done as 
to improvements and stock raised. He 
told me that he saw about 38,000 young 
stock this spring, but nothing like 
mine. I raised about 3,000 pullets or 
over, of which the first thousand are 
now laying about sixteen per cent mar- 
ketable eggs at $1.05 per dozen. I cer- 
tainly have done a good year's work 
by taking your course." — E. J. Sohm- 
ers, New York. 





COURSE USED IN 19 FOREIGN 
COUNTRIES 



"So talking it privately these chick- 
ens are all mine, with the exception of 
course of the house which was partly 
built during my spare time of since I 
received of the first instruction of that 
School. But such house was made with 
the expenses of the Pupils Fund ap- 
proved by all of my pupils under my 
advice. And thus two-thirds of the 
interest wll be for the school. Please 
tell me when will you send and when 
can diploma be received so as to be 
sure that all friends of mine will great- 
ly welcome the kind and the quality 
of such diploma." — Francisco Fet Fa- 
von, Principal Teacher, Bunawan Farm 
School, Philippine Islands. 



ONE LESSON WORTH PRICE OF 
COURSE 



"Since I got your course in poultry 
I surely will make good. Last Decem- 
ber and January I had 98 pullets and 
in the month of January they laid a 
total of 891 eggs. On February 27th 
I culled out 45 according to your sys- 
tem and during the month of March 
they laid a total of 886 eggs. So you 
see by that I have more than gotten 
the price of your course from one les- 
son, and the rest of them are just as 
good. I will give you a report of my 
efforts at raising young chicks this 
spring, and how the vitality of the eggs 
has increased in my flock by the 
change in feeding and housing my 
hens. I was feeding for eggs and had 
the hens housed in the wnter. As soon 
as the weather got warm I stopped 




feeding mash and fed whole grain and 
turned the hens out on range; and this 
is how the eggs hatched: Set 150 
eggs on April 6th. Hatched out 109 
chicks. Got 107 left." — V. F. Joslin, 
Minnesota. 



LARGE FORCE OF EMPLOYEES TO SERVE YOU 

In addition to our instructors quite a force of other people are employed 
in the various departments. We have men in charge of the Egg Contests, 
feeding and trap-nesting, besides stenographers, bookkeepers, record keepers, 
clerks and others trying to serve our students with promptness and accuracy. 
The unsolicited testimonials from our students is the best evidence that we 
give SERVICE. page Eighty-five 



An a. p. S. Student Eventually, Why Not Now? 

Fads Worth Knowing 

How to Get More Eggs and Save Feed 

Solving Poultry Problems. How to Feed for Fertile Eggs. 

Cutting the Cost of Feed. Why Chicks Die in the Shell. 

Feeding For Egg Production. How to Feed and Brood Baby 
Culling Out the Drones. Chicks. 

Feeding During the Moult. Fighting Lice and Mites. 

BY T. E. QUISENBERRY 

President of the American Poultry School, 

Kansas City, Mo. 



I CLAIM that is possible to make more money out of poultry than ever 
if they are properly selected, bred, culled and fed. Eggs and poultry 
are both high and feed is lower than for years. Proper selection, breed- 
ing, culling and feeding never meant so much to the industry as at present. 
I will admit that with haphazard methods and poor stock it is a waste of 
money to throw out good feed, but with right methods and with stock se- 
lected and bred for laying, there is no reason why eggs cannot be produced 
at a profit if eggs continue to be sold at present prices. 

In our American Egg Laying Contest we have made more net profit 
than in any previous year because the increased price of eggs per hen has 
been greater than the cost of feed per hen. If it is possible for us and 
others to make a profit on hens with feeds as high as they have been, then 
I believe it is possible for you to make as great a profit and in most cases 
more profit, if your hens are properly handled. 

POULTRY BUSINESS NEVER SO PROFITABLE AS NOW 

Wheat, corn and poultry feeds of all kinds are going down in price, yet 
eggs are certain to remain as high or higher than they have ever been for 
this season of the year. 

We have over 27,000 students in 48 states and 19 foreign countries 
prospering as never before, and one of our instructors, Mr. Ray Corliss, of 
California, cleared nearly $75,000 last year from about 35,000 hens. 

The Hollywood Farm, of Washington, has one of the greatest strains 
of dairy cattle in this country, but its dairy farm, with its renowned dairy 
herd, its extensive dairy barns of the most modern type, and its certified 
milk, have not equalled the profit made from the poultry department of the 
same farm. Its poultry department has shown greater profit for several 
years than has its dairy department. The same is true with a large number 
of farms where poultry farming and dairying have been engaged in side by 
side. The sales from this one flock of hens this last year for a period of 
eleven months amounted to $89,593.39. 

The poultrymen in the eastern states have never done so well as now. 
Professor Graham and Professor Brown, of Canada, state that Canadian 
poultrymen were never so prosperous. The same kinds of reports come 
from every state in the Union, north, south, east and west. It seems thai 
it is useless to waste further space in proving to you that the poultry busi- 
ness is one of the most profitable branches of agriculture at the present 
time. Even on a city lot the high cost of living can be greatly reduced, 
and a dozen to one hundred hens can be kept in a small space at a 
nice profit. 

Pa(je Eiohty-six 



I 



I 



American Poultry School, Kansas City, Mo. 

By following the teachings which we have recommended, Geo. F. Hatch, 
of California, states in a letter the following: "Last month I turned $275.00 
worth of feed into $667.00 worth of eggs." If it is possible for these people 
to do this, it is possible for you or any other poultryman to make good 
money out of your poultry if they are properly handled. This book was 
prepared to help you solve these problems if possible, and if it contains any 
suggestions which will be of any help to the industry, we will be paid for 
our trouble and expense. 

THE UNITED STATES GOVERNMENT URGES YOU TO RAISE 
MORE POULTRY AND PRODUCE MORE EGGS 

We cannot make a more urgent appeal to you to raise more poultry and 
produce more eggs in 1921 than the United States Department of Agri- 
culture is doing in a recent seven and a half page typewritten statement 
which it has sent out to American farmers and back lot poultry raisers. 
The statement reads in part as follows: 

"The quickest and cheapest way of adding to our meat supplies is to 
increase poultry and egg production. To double this production) next year 
will give us 6,500,000,000 pounds of meat food in the form of poultry and 
eggs. 

"We cannot increase any of the meat animals as rapidly or economical- 
ly as poultry. 

"The United States Department of Agriculture wishes every farmer to 
understand the importance of doubling our poultry production next year. 
It is a vital part of the general food production campaign, and that cam- 
paign must be carried out in all its details. The chief poultry increase must 
be made on the general farms of the country. It must be made as a by- 
product of general farming. The farmer must get his flock to such size, 
in proportion to his farm, that all the waste and scraps, and land available 
for chickens to run on will be used, and the fowls kept up from these sources 
and a reasonable amount of other feed. 

"It is an astounding fact that there are a million and a half eggless 
farms in the United States — an economic anomaly and an agricultural 
absurdity. Out of a total of 6,371,502 farms, 1,527,743 report no egg pro- 
duction in the last census. 

"This condition is one demanding every effort at correction — for each 
farm can, at least, produce sufficient poultry and eggs for home consump- 
tion, and thereby be a more profitable farm. It would be to the self- 
interest of every one of these million and a half farmers to commence 
poultry production." 

BREEDING, ENVIRONMENT AND FEEDING 

Hens that are not properly housed and handled, and which are not com- 
fortable and happy, of course, cannot be expected to produce their maxi- 
mum number of eggs. Breeding, however, determines the possibilities of 
any hen. What causes five White Plymouth Rocks from one breeder, kept 
in one house, to lay 500 eggs in one year, when another pen of five White 
Plymouth Rocks from another breeder, kept and fed and caied for in the 
same house, to produce 1,000 eggs in twelve months? It is not the feed, the 
house, the water, the climate, or any other one thing which can be thought 
of, except the breeding, the blood lines and the power or ability of one to 
produce more than the other. For generations one may have been bred for 
eggs and the other evidently had not been so carefully selected and mated. 

When placed under the microscope, it will be seen that every hen has 
from 2,000 to 6,000 ovules or small yolks in her body. This is more than 
any hen was ever known to produce in a lifetime. The number of possible 
yolks and the number of eggs produced seem to bear no relation to each 
other. The problem seems to be to so select and breed your birds that they 
have the ability to develop these tiny yolks. You may give a hen all the 
feed she can eat, if she is lacking in this ability she will become overly fat 
or break down, but will not lay eggs. Breeding makes it possible for a hen, 

Page Eighty-seven 



A. P. S. H. Means A S(ysiE-Matic) P(rogram) for H(enyard) 

when rightly fed and rightly cared for, to produce a profitable number of 
eggs. 

SELECTION EQUALLY AS IMPORTANT AS FEEDING 

Right feeding alone is not the key to increased egg production. More 
depends on careful selection of the hens. Too many farm flocks are non- 
producers and drones. Perhaps this is true of the entire flock, or maybe 




A scene on the world's largest hen farm, owned and operated by one of 
the members of the faculty of the American Poultry School. In the neigh- 
borhood of $75,000.00 was made on this farm last year. We have the help and 
advice of this great expert, J. Ray Corliss. 

only a part, but the drones are alw^ays responsible for the limited profits. 

By selection, I do not mean that the farmer should buy prize chickens 
at exhorbitant prices, though I do believe in good blood. But selection is 
just as necessary in a flock of poultry as in a dairy herd. 

Now, when you ask if the farmer can afford to keep chickens while 
grain is high, if you refer to the usual flock of culls, I will say, "No." 
Grain is too valuable to be thrown promiscuously to non-producing hens. 

It may be that you will think when I mention selection that I refer to 
a lot of scientific and complicated experiments. I simply mean that you 
should go into your flock, pick out the culls and get rid of them. A hen of 
low vitality is a menace to the flock, because she is susceptible to disease. 
She is an expense to her owner because she is a consumer and not a pro- 
ducer. It is a funny thing, but many farmers who would be quick to get 
rid of a poor cow, will keep two or three dozen hens that never have made 
a cent for him or never will, no matter how he cares for them. Our lessons 
Nos. 8 and 9 on "Mating and Breeding" give the key to successful breeding. 

HOW TO MAKE SELECTION 

The rules that govern selection are as simple as A, B, C to any observ- 
ing person. For instance, a hen that is slow to feather is lacking in vitality. 
Any one ought to know that. You cannot stuff her and make her lay eggs. 
She is by Nature a weakling. Hens do not lay eggs because they want to; 
they lay eggs because they are strong and vigorous and egg laying is a 
natural result which they cannot avoid. That tendency must be bred in them. 
Why, if the average farmer would give half the attention to his poultry 
that he does to his live stock he would find the poultry the best invest- 

Page Eighty-eight 



I 



American Poultry School, Kansas City, Mo. 

ment in many cases. Success comes from being willing to discard. When 
you have culled out the poor hens and got them clear off the farm, then 
it is time to begin thinking about feeding for egg production and, also, let 
me emphasize, watering for egg production, for water is as essential as feed. 
At this time one of the greatest problems facing American Poultry- 
men is the ratio of profit between the cost of feed and the selling price of 
poultry and eggs. No poultryman can object to the price of feed if 
the selling price of poultry and eggs is proportionately high. Thousands 
oA the more or less inexperienced poultrymen, who were loaded with poor 
stock, drones and slackers, or who, because of inexperience, haphazard 
methods, or poor management, have been forced out of business. Many 
others in the same class are certain to go, but the future promises much for 
the man who has the goods and who knows how to cull out the slackers and 
poor layers and to properly feed his productive hens. 

GET RID OF THE DRONES 

Before carrying your birds through another season, take one more look 
at them, and keep the following rules in mind when making your selection: 

1. Market those which have been slow to feather or seem to lack 
vitality. 

2. Keep the pullets which mature quickly and start laying first. Those 
which start laying when less than 200 days old will be the best layers 
if they have the right care. 

3. Keep the late moulters. 

4. Keep the birds with rather large, plump combs and wattles. 

5. Hens with pale vents, pale beaks and pale legs have been good 
layers. 

6. The skin of the best layers should be rather loose and flabby on the 
abdomen between the vent and breast bone. 

7. The pelvic bones must be thin, straight, flexible and wide apart. 

8. Market the hens which are baggy behind and which have a heavy, 
fat, thick abdomen which hangs down below the point of the breast bone. 

9. Keep the hustlers and heavy eaters that go to bed late and with full 
crops. 

10. Birds that have long toe-nails and show no signs of being workers 
are usually unprofitable. 

n. If a bird meets the above requirements, it should have a broad 
back, long body, be stoutly built and in good flesh. 

12. If a bird is not moulting and still has a small dried-up comb cover- 
ed with a sort of whitish substance, or if a bird has thick or crooked 
pelvic bones, which will be found on each side of the vent and above the 
point of the breast bone, these are always money losers. 

The best known methods of selecting the laying hen without the use 
of the trap-nest is contained in our lessons Nos. 10 and 11. It tells plainly 
how to weed out the slackers and how to breed to increase egg production. 
No man or woman can afford to feed a flock of drones, but the good layers 
will make more profit than in any previous year. 

ENVIRONMENT AND FEED NEXT IMPORTANT THING 

When a poultryman has made a careful selection as above, he then has 
a foundation on which to build. The next important thing is the ques- 
tion of feeding. 

Corn and wheat should be the basic grains used in all* scratch 
feeds. It is best to feed corn after same has been cracked. Wheat bran, 
shorts or middlings, and corn meal should be the basis of all mashes. 
Other things must be added, such as beef scrap, in order to produce the 
best results when it comes to securing growth or eggs. With the above 
ideas used as a basis in compounding your poultry rations, you can then 
vary same according to the prices of food available and other conditions 
which enter into your feeding problem in your particular locality or com- 
munity. 

Page Eiffhty-nine 



E V ERY Chick You Lose Costs You 50c 

THE BEST POSSIBLE MIXTURES 

When corn sells for less than wheat it can be used for at least two- 
thirds of the grain ration. In that case, as a scratch grain I would recom- 
mend two-thirds corn and one-third wheat. If kaffir corn can be secured 
cheaper than corn, then substitute that. If barley is cheaper, then use one- 
third barley. But let barley substitute for your corn rather than the wheat. 
If oats can be bought for less per pound, than corn or wheat you can use 
one-third oats, providing they are heavy and are not composed mostly of 
hulls. We do not like to use oats as a grain feed, because they contain 
too much hull and fibre. They are best when sprouted. If you expect 
to feed oat grain, it is best to soak your oats for 24 hours before feeding. 
At present prices we like to use at least one-third cracked corn, and one- 
third wheat, and you may make the other third of kaffir corn, barley, or 
oats, if they are cheaper than wheat or corn. If not, then use two parts 
corn or two parts wheat, letting whichever grain is cheaper constitute the 
greater portion of your scratch feed. If you can secure, at a reduced 
price, wheat screenings, wheat which is shrunken or which has been slightly 
damaged, but which is free from must or mould, it is often advisable to 
do this and mix it with your scratch feed. You can use all cracked corn 
for your scratch grain and wheat by-products for your mash. 

One of the best dry mash mixtures, which will go well with any of the 
above combinations, is as follows: 

100 lbs. bran, 100 lbs. shorts. 100 lbs. dairy chops or coarse corn meal, 
60 lbs. beef scrap, 10 lbs. oil meal, 3 lbs. powdered charcoal, 2 lbs. fine salt. 
Give free access to grit and oyster shell. 

You will note I recommend dairy chops instead of corn meal. It is 
much cheaper and is just as good. This is one of the best mixtures that 
we can recommend. Dairy chops are finely cracked corn or coarse meal. 

WATER AS IMPORTANT AS FEED 

One of the most essential things, and one which is often neglected. 
is to supply your flock with water. If the drinking pan is dry or frozen 
up, your egg yield is certain to drop. The egg is composed largely of 
water, so is the hen's body, so while water is one of the cheapest things 
yet it is one of the most essential things. By cutting down the water supply 
you can decrease your egg yield 50 per cent in two days' time. Look well 
to this and try to make some arrangement whereby your water fountain 
can be kept from freezing in winter. 

In summing up the "feeding situation." remember that corn and wheat, 
and corn and wheat products, are your best foods. As long as we can 
secure them at anything like the prices at which they are now selling, it 
is advisable to let one or both constitute a good portion of your grain 
and mash. But remember you can substitute other things for at least a 
portion of your feed and bear in mind that if you are forced to do so, you 
can do without either. English poultrymen were denied both wheat and 
o?ts, and corn was practically unknown to them during the war, but they 
still d'd reasonably well with their flocks. Our lessons Nos. 12 and 13 
on "The Science of Feeding" are the most complete treatise on feeding 
secrets and problems ever published. These lessons will enable you to 
double your egg yield. 

USE LIBERAL SUPPLY OF GREEN FOOD 

Green food can constitute 25 per cent of your ration. By this we do 
not mean alfalfa meal, or tough and dried grasses, but tender, succulent, 
green food. Clover, mangle beets, Swiss chrrd. kale or any tender crisp 
vegetables or cuttings from your lawn or garden can be used. Tough, 
fibrous, indigestible green food will not do and had practically as well 
not be fed. If this green food can be run through a root cutter or grinder 
of some sort and then mixed with a little dry mash, the hens eat it with 
a relish. Cook the discarded vegetables and garbage and then mix some 

Page Ninety 



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I 



American Poultry School, Kansas City, Mo. 

dry mash with it. Have a large iron kettle or pan for this purpose. Boil 
your vegetables or scraps in this and then mix the mash right in with 
the contents of the kettle. There is no necessity of wasting a single thing 
from a single American home if this is done. A few hens kept in the back 
yard and fed in this way will pay a neat profit. If green stuff and garbage 
is fed in this way, the hens will relish it, your feed bill will be cut down 
and your egg yield increased. Remember, that it freshens and sweetens 
the greens and they are made more digestible if they are run through a 
grinder. Clover should be steamed or scalded and then cooled and the 
water used with which to moisten the mash. Late cuttings of alfalfa or 
clover hay make valuable green food and can be fed in the dry state if 
you do not have time to scald or steam them. 

PROFITABLE TO SPROUT OATS 

Another method of supplying green feed and also of producing a very 
cheap feed is to sprout oats. If you properly equip yourself for it, you will 
be surprised at the amount of food that can be grown by this method. 
After one bushel of oats are sprouted it will make over two bushels of 
feed. We soak the oats for 12 hours, spread them out in trays until they 
are about one inch in depth, sprinkle them each day to keep them moist 
and feed them when they are about a weelc old. Do not use any artificial 
heat in sprouting and the oats will not mold. If you feed the oats when 
they are about a week old from the date you started to sprout them, you 
get the benefit of the oat grain as well as the tender, succulent sprouts. I 
do not know how you can grow any more valuable feed at less cost and 
with less labor than by doing this. 

Our lesson No. 5 on "Equipment and Appliances" gives detailed plans 
of several home-made oat sprouters and a hundred other practical and 
economical home-made appliances which are a necessity on every poultry 
farm. 

USE GUMPTION IN FEEDING 

We have never had any success in feeding cotton seed meal or millet 
seed to either young stock, laying hens or breeding stock. In fact, we have 
had some very disastrous results. Rice bran may constitute a portion of 
your mash if you can buy it cheap. You can also use cracked rice if the 
price is right. 

Dandelions from the lawn, radish tops, lettuce, cabbage, or most any 
sort of waste, weeds or vegetables, will be relished by the poultry if run 
through a grinder or fed when tender or after they have been boiled. 

Use such of the grains and ground feeds mentioned above as you can 
buy cheapest. You c?n take anv one of the grains and by using waste and 
'considerable green food your birds will be able to balance a ration that will 
meet their requirements. On account of the scarcity of various grains, 
which are also constantly changing in price, it is practically impossible to 
recommend any one rat^'on or any one grain and say that this is the only 
food. Make substitutions and use your own good common sense in ap- 
plying the suggestion here offered. 

GROW SOMETHING ON YOUR SOIL 

In times like these and where poultry is raised on back lots, the custom- 
ary practice of using a number of small yards for small matings is hardly 
practical. For example, rather than use three small lots which are always 
bare, it would be better to divide the space into two yards and allow the 
flock to run together. While they are using one yard, spade or plow the 
other and grow some green food on it. Sow it to rape, kale, Swiss chard, 
wheat or something of this nature. This will supply you with an abundance 
of green food, will cut down your feed bill and at the same time sweeten 
and purify your soil. In the yard which is occupied by the chickens, 
if you will take a spade and turn over a few shovelfuls of earth every 

Page Ninety-one 



W E 



Teach "The Q u i s e n b e r e y W a y" 



WE HELP FILL THE WORLD'S 

EGG BASKET. WE 

CAN FILL 

YOURS 




few days the chickens will work in that, will get a lot of fun out of it, 
and will find insects and particles of food which they relish. 



SUBSTITUTES FOR BEEF SCRAP 

On both the eastern and western coasts we would advise letting fish 
scraps or fish meal constitute at least 50 per cent of the animal food, pro- 
viding fish meal can be bought for less than beef scrap. On the general 
farm, or where possible, it is advisable to give the birds free range. They 
will pick up a large part of their own living from waste products, ana 
worms and insects will supply the largest part of the necessary meat food. 
We know of a number of poultrymen, v/ho, instead of buying beef scrap, 
fish meal, or green bone, will buy bones from the meat market. These are 
put in a large kettle and boiled. The water from same is rich in fooa 
value, as it is the same as beef soup or broth. A little salt is put in to 
add flavor. The bones are removed after all the substance has been 
boiled from them. Mix some bran, shorts and corn meal with the bone 
soup and you have one of the best foods in the world. You do not need 
beef scrap or fish meal in that case. A large quantity of this can be boiled 
at one time. If you do not care to feed it all at one feeding, it will keep 
for several days. Use just enough to moisten your mash each day. Milk 
in any form is a good substitute for beef scrap. Poultry, young or old, 
must have meat food or milk in some form if they are to keep in good 
health, grow rapidly and produce lots of eggs. 

Page Ninety-two 



American Poultry Sc h o o l, Kansas City, Mo. 

VALUE OF MOISTENED OR COOKED FOODS 

We bave had excellent results from the use of moistened mashes. 
Much more moistened food is used in England than in this country. Our 
experiments have led us to believe that we can increase the number of 
eggs and also increase the size of the eggs a trifle by the use of a moistened 
mash fed each afternoon to the laying hens. It also seems to stimulate 
growth and quick development in the young stock. Never feed it sloppy, 
but just moist and crumbly. Use milk or sour milk with which to moisten 
it if obtainable. If you haven't milk, moisten the mash with boiling water. 
Let it steam, cook and cool for two hours or more before feeding. Cover 
the feed while it is being steamed. 

The moistened mashes are more quickly digested than the dry foods. 
They pass through the crop and gizzard more quickly. We feed just about 
what the fowls will clean up in about thirty minutes. We usually use 
about the same mash to moisten that we are feeding in the hoppers in a 
dry state. It fed in moderation we will get better results by using more 
moistened mashes. 

FEEDING BY ARTIFICIAL LIGHT 

I have tried to lengthen the day and the hours of feeding by installing 
electric lights in a poultry house. In the dead of winter, I increased egg 
production 100 per cent by this method. The lights went on in the morn- 
ing at 4 and burned until daylight. This lengthened the day about four or 
five hours and gave the hens just that much more time to consume food. 
During winter, egg production falls off because the cold requires more food 
consumption and also because the length of the day barely permits the 
hen to consume much more than she needs for bodily maintenance. These 
extra hours give her a surplus for the manufacture of eggs. This has 
proven most profitable in a large majority of cases. The various hours 
and methods of increasing your winter egg yield by use of artificial lights 
are fully explained in our lessons Nos. 22 and 23 on "Poultry Farm Man- 
agement." 

FIND SUBSTITUTES FOR HIGH PRICED FEEDS 

If shrunken and slightly damaged wheat or corn are available and can 
be bought at reasonable prices, we prefer the use of one or both. It is well 
to learn to make substitutions. We find it necessary to break our old 
feeding traditions and revise our rations to fit the feeds which are avail- 
able. By getting rid of every unfit bird, by growing green foods, by avoid- 
ing lice and mites, by better marketing, by these and many other sensible 
practices, we soon forget about the cost of feed; in other words, it 
means greater efficiency and greater production at no greater cost. 

GROUND OR BOILED OATS 

Some who have tried boiling oats, seem to like to feed them after boil- 
ing better than any other way. They claim it softens the hulls so that 
the chickens have no trouble in digesting them, the chickens relish them, 
and they swell up and make about twice the quantity of feed. The boiled 
oats might be mixed with the moist mash and fed between one and three 
o'clock in the afternoons. If you cannot obtain bran and shorts or middlings, 
then have oats ground, hull and all, and mix them with equal parts of corn 
meal and feed as a dry mash to which is added 10 per cent of beef scrap. 

YOLKS AND WHITES IN VARIOUS FEEDS 

After comparing the amount of feed consumed to the number of eggs 
laid by different varieties of poultry in various egg laying contests, and 
in making like comparisons in various feed tests, we are led to the belief 
that where the average hen is fed all she will eat she will maintain her 
body and manufacture 3 1-3 yolks out of each pound of carbohydrates con- 
tained in the food which she consumes, and will make 16 2-3 whites from 
each pound of protein. 

Page Ninety-three 



Wrong 



Methods 



Lead 



Purely 



TO 



Disaster 



If she is well fed and cared for, judging from the records made, it 
seems reasonable to assume that this is true. 

If 3'ou are feeding j'our hens a mixture that produces 100 yolks for 
every 50 whites, then it is possible for the hen to lay only 50 normal eggs. 
You will find it possible to take the following table and balance your 
ration so that j'our feed will contain practically an equal number of 3-olks 
and whites. The following table shows the number of 3-olks and whites 
produced b}' the average hen from one hundred pounds of the different 
kinds of feed: 



Yolks Whites GREEN FOODS (Forage) 

. 255 134 Yolks Whites 

125 Alfalfa 46 67 

182 Clover 54 48 

305 Corn Fodder, green 42 16 

155 Cabbage 40 11 

145 Rape 56 11 

12» Corn Silage 42 15 

268 B'ue Grass, lawn clippings 40 88 

125 Kale 20 40 

178 Swiss Chard 20 40 

vegetables, roots, etc. 

Yolks Whites 



GR-\IN 

Corn 

Kaffir Corn 254 

Wheat 243 

Cow Peas 189 

Oats 195 

Barlev 203 

Buckwheat 178 

Sunflower Seed 257 

Rice 220 

Milo Maize 256 

Feterita Grain 164 

Sov Beans 219 

Millet Seed 280 

MILL PRODUCTS Yolks Wh^"tes Mangel Beets 



191 
608 



195 Apples 



Wheat Bran 155 

Middlings 205 

Corn Meal 260 

Ground Oats 195 

Alfalfa Meal 133 

O. P. Oil Meal 160 

Cottonseed Meal 148 

Rice Bran 215 

Rice Meal 249 

Gluten Meal 194 

Low Grade Flour 215 

MEAT FOODS 

Beef Scraps 

Fish Scraps 87 

Dried Blood 19 

Fresh Cut Bone 196 

Blood Meal 230 



62 12 

19 18 

205 Mangel Beet Leaves 28 16 

212 Onions 11 25 

135 Potatoes 55 15 

155 Turnips 26 16 

205 Pumpkins 22 23 

500 Dried Beet Pulp 205 148 

620 Peanuts 336 44o 

181 Stale Bread 190 131 

197 DRY FORAGE Yolks Whites 

591 Alfalfa Hay 140 1«0 



247 Clover Hav 132 113 

Yolks Whites Cow Pea Hay 114 71 

.. 106 1107 LIQUIDS Yolks Whites 

806 Whole Milk 44 60 

871 !=kimmed Milk 22 52 

336 Buttermilk 22 65 

430 

It is very dangerous to feed heavily on millet seed or cotton seed 
meal. Poultry will not eat dr}- alfalfa meal if they can avoid it and we 
do not recommend that. Scalded alfalfa hay is much better. 



FEEDING THE BREEDING STOCK 

We would like our readers to bear in mind that the}- m.ust make a 
difference in the method of feeding and handling their breeding stock from 
the method used in handling their laying hens. 

In the case of the laying hens it is large numbers of eggs that is de- 
sired, and you feed the birds all you can compel them to eat and force 
production all you possibly can. In that case it is "lay or bust." But in 
the case of j^our breeding stock it is fertile, hatchable eggs and strong, 
livable chicks that 3-ou desire, so we force the breeding stock to take a 
lot of exercise by throwing all their grain in a deep straw litter. Cut the 
amount of green bone, beef scrap, dry mash and the amount of highly 
concentrated foods used. At least, permit the breeding stock to have 
access to drj^ mash only in the afternoon. Do not allow them to become 
overh- fat. Compel them to exerrise for all their food, and feed them 
principally on hard grains and green food. 

Page yinety-four 



American Poultry School, Kansas City, Mo. 

The ideal way to handle the breeding stock is to let them have a rest 
after the moulting period, and do not encourage egg production until you 
are ready for them to go into the breeding pens. Simply keep them in 
good health and on a bare maintenance ration. 

Give all the range possible. Give all the green food you can get them 
to consume. Spade up a few shovelfuls of earth in the yard two or three 
times a week, and encourage them to work in that. If sour milk or butter 
milk is available, they make splendid additions to the regular ration. 

In the few pages we cannot give a great deal of information, but our 
feeding lessons, Nos. 12 and 13, cover the feeding subject from A to Z. 
We do not believe that there is another book published which covers the 
poultry feeding subject so thoroughly as do our feeding lessons. Poultry 
feed is the big item of expense in poultry and egg production, and an 
awful lot of money can very easily be wasted in a short time if this sub- 
ject is not thoroughly understood. We publish these facts in order that 
you may have just a few hints as to some places where you can save. 

THE METHOD OF FEEDING THE HENS IN THE AMERICAN 
EGG LAYING CONTEST 

In the American Egg Laying Contest there are 165 pens of six birds 
each, which come from 31 different states, Canada, England and Australia. 
They represent twenty different varieties of poultry. We can recommend 
this ration. The following method of feeding is being used: 

SCRATCH GRAIN 
Mix 100 lbs. Wheat 

100 lbs. Cracked Corn 
Vary the proportion of corn and wheat according to the price, using 
the largest proportion of the grain which is cheapest; otherwise, use equal 
parts of each. Feed a little more than one pint each morning to every ten 
hens. Feed about one and one-half pints at night. 

DRY MASH 
The following dry mash mixture is kept before the birds at all times: 
100 lbs. Wheat Bran 
100 lbs. Shorts 
100 lbs. Corn Meal 
90 lbs. Ground Oats 
85 lbs. Beef Scrap 

15 lbs. O. P. Oil Meal, if easily procured 
5 lbs. Powdered Charcoal 
5 lbs. Fine Salt 
SOO'lbs. 
We take a small quantity of the same dry mash and moisten it with 
sour milk, butter milk or water. We give all the birds will eat in about 30 
minutes each day. The moist mash is fed about 2 P. M. If we are 
forced to water, we use it boiling hot. We pour this over the mash early 
in the morning. We see that the mash is thoroughly wet with the boiling 
water. We then cover the vessel and allow the feed to steam, cook and 
cool until feeding time in the afternoon. 

Grit and oyster shell are kept constantly before the birds. 
One-third of a teaspoonful of Epsom Salts is measured out for each 
bird in the flock. This is dissolved in water and the mash moistened with it. 
Give once each mlonth during the fall and winter. 

FEEDING DURING THE MOULTING PERIOD 

The cow, the horse and other animals which carry a coat of hair, shed 
their hair in the spring and put on a new thin coat for the summer. The 
hen moults in the late summer or fall and puts on a new winter cloak 
at that time. The old feathers die during the summer, and many of them 
fall out from time to time. At moulting time all the old feathers die and 
are cast off and an entire new coat is grown. Inasmuch as there is one- 

Page Ninety-five 



Poultry Offers a Quick Way to Certain Profit 

fifth as much nitrogen in the feathers as there is in the entire body of a 
fowl, you can see the strain on the fowl's system in manufacturing an 
entire new coat is so short a length of time. It is a very trying time in 
the life of any fowl. The feathers are only about five per cent of the bird's 
total weight, but in all there are about 8,000 feathers on every bird. Often 
hens moult twice a year. It usually takes a hen from two to three months 
to complete the moult. A hen usually stops laying during this period. 

A steady drain on the system exists at this time and the fowls must 
have foods rich in protein, fat and feather building material. These foods 
must be rich in nitrogen. It is best to add a little more meat food and 
some linseed oil meal at this time. Sunflower seed is also good. We also 
increase the amount of corn or corn chop during the moulting season. We 
use the same mash we ordinarily use, and add to every 100 pounds of the 
mash 10 pounds of linseed meal and 15 pounds of beef scrap. If this shows 
any indication of causing diarrhea, then reduce the amount of these two 
ingredients and add a little more charcoal. 

METHODS TO BE PRACTICED DURING THE MOULT 

The question is often asked: "Can I force my hens to moult?" Yes, 
you can, but we prefer to let nature take its course rather than to produce 
a moult by starving. The birds can be starved for about two weeks, that 
is, given very little but water and succulent green food, and then follow 
this by feeding considerable quantities of food rich in protein, such as 
beef meal, beef scrap, and oil meal and thus cause the old feathers to dry 
up and drop off and new ones to take their place. The starving reduces 
the fat and the heavy feeding of protein following that helps build the 
new feathers. 

Practically this same thing can be accomplished in another way, but 
it is done by feeding rather than starving. If you prefer to let nature 
take its course and you do not desire to interfere or influence the time 
of moult, then I would at least add 10 or 15 pounds more of beef meal or 
beef scrap to each 100 pounds of your regular dry mash, and add 10 pounds 
of O. P. oil meal to each 100 pounds of mash used. Feed this as soon 
as any number of your hens have moulted and during the period that they 
are growing new feathers. Always feed liberally on tender green food at 
this time. Then go back to your regular method of feeding. 

SOME CAUSES FOR INFERTILE EGGS AND DEATH 
IN THE SHELL 

Infertile eggs are responsible for much of the loss at the time of 
incubation. A great many things may be responsible for the infertility, 
and the reasons for same can be summed up as follows: 

1. Breeders that are overly fat. 2. Lack of exercise. 3. Breeding 
stock of low vitality. 4. Insufficient green food. 5. Extremely old or 
decrepit breeding stock. 6. Breeding from birds that are young and im- 
mature. 7. Excess of females to one male. 8. Lack of proper feed. 
9. Unsanitary quarters. 10. Use of poorly constructed and poorly ven- 
tilated houses. 

The death of chicks in the shell may be caused by — 1. Keeping eggs at 
too high a temperature before incubation. 2. Great variations in temper- 
ature. 3. Low vitality in the breeding stock. 4. Keeping eggs too long 
before incubation. 5. Improper methods of incubation. 

Hundreds of people write t.o know wh}' the chicks die in the shell from 
the 18th to the 21st day. It may be caused by any of the above, but in our 
own opinion is more generally caused by lack of vitality in the breeding 
stock. Sometimes it is caused by insufficient moisture, which causes 
excessive evaporation of the egg, and it so happens that the chick lacks 
bulk, may kick and move around and yet be unable to bring the necessary 
pressure against the shell to make the first small opening, and when it 
does the inner lining of the egg dries on the chick so it is unable to turn 
sufficiently to break the shell the remainder of the way. Sometimes we 
have too much moisture, and the chick becomes so large that it is cramped 
for room, making it impossible for it to crack the shell. Sometimes a 
Page Ninety-six 



American Poultry School, Kansas City, Mo. 

poor incubator, or one which has not been given proper attention, will 
cause the temperature to vary to such an extent that it will be first hot 
and then cold and weaken the germ so the chick dies before it is able 
to free itself. 

There is a good deal of difficulty in many flocks in securing fertile 
eggs during the first three months of the year. This may be due to one 
or more of a variety of causes. The hens may be in a rundown condition, 
due to improper care during the cold weather. On the other hand, too 
much food and fat may be the trouble. The hens may be in good physical 
condition and the food wholesome, but not adapted to chick production. 
If the hens have laid heavily during the fall and winter this tends to 
affect fertility unfavorably. There may be too many hens with the male 
birds, or the males may be too old or may, on the other hand, be immature. 
Lack of exercise may result in defective fertility. Confinement and lack 
of exercise will affect the male and also cause barrenness in the females. 

If the birds are excessively fat they are indifferent breeders, and if 
the eggs are fertilized at all, the chicks are lacking in size and stamina. 
Overly fat fowls often become sterile because of fatty degeneration of the 
reproductive organs. 

It is a great mistake, after pullets have matured early and shown that 
they have the ability to lay, to continue to force those pullets to lay by 
heavy feeding, if you expect to use them for breeding purposes. As soon 
as your early laying pullets are discovered, put them on a maintenance 
ration, change their location, move them about and use other means to 
prevent them from laying many eggs until they are ready for the breeding 
pen. If the pullets mature early and they are forced to continue laying 
right up to the breeding season, it will result in loss of stamina, infertile 
eggs and death in the shell. Lack of vigor from any cause will always 
decrease the fertility and increase dead germs. 

See that there is plenty of moisture in your machine beneath the egg 
tray from the first to the fourteenth day. Then dry the eggs down by 
removing the moisture until time for them to begin to pip. The floor of the 
incubator should then be saturated with water. Keep the temperature 
during the hatch up to 104 rather than to let it run below 103 degrees. 
The temperature should be run so the hatch will be completed on the 20th 
day. If any eggs are still in the machine at this time, remove the chicks, 
saturate the floor again with warm water, and wring a woolen cloth from 
warm water and lay it over the eggs for 15 minutes. Keep the tempera- 
ture at this time up to 104 or 105 degrees. If the breeding stock has been 
properly fed and managed and your incubator is any good at all, this will 
bring every hatchable chick out of the shell. 

Another thing which we might suggest is to see that there is always 
an abundance of fresh air in your incubator room. Chicks will die in the 
shell from lack of oxygen if the incubators are operated in a basement or 
cellar where it is impossible to get outside ventilation below the level of 
the eggs in the trays. This is very important, and millions of chicks have 
died in the shell solely for this reason. An abundance of fresh air in the 
incubator room is of extreme importance. 

The enumeration of these causes of infertility and death in the shell 
suggests the remedies to be applied. The principal thing to be secured 
• is first-class physical condition of the birds in the breeding pen. Most 
of this loss is due to wrong methods before the egg ever reached the 
incubator. All these matters are gone into in detail in our lessons 14 and 
15 on the Baby Chick and in lessons 16 and 17 on incubation. They are 
the most interesting books ever written on the subject. 

GENERAL INFORMATION ABOUT LICE AND MITES 
How to Make a Good Louse Killer 

Buy 33 1-3 per cent blue ointment from your druggist. Mix equal parts 
of this ointment and lard or v:iseline. Mix them thoroughly. Add a lit- 
tle tallow to make the mixture stiffer and so it will stick to the feathers 
longer. 

Page Ninety-seven 



You Must Learn to Diagnose Trouble Before You Remedy It 

We take a little of this mixture (about the size of a garden pea) on 
the end of the finger and rub it well on the skin and in the fluff just below 
the vent. Rub the same amount into the fluffy feathers on each thigh. Rub 
down next to the skin and the base of the feathers. You will not be 
bothered with lice again for some time. To get the right proportions we 
weigh all the ingredients. Do not use this too freely or get it too near 
the vent, for you may kill the hen by so doing. Use this on mature 
fowls only. Use a drop of sweet oil on the head and under the wings of 
baby chicks. 

How to Make a Good Mite Killer 
Mix two gallons of kerosene or crude oil with one gallon of crude 
carbolic acid. Spray the interior of the house, roosts, nests, cracks and 
crevices with this mixture. Also paint the roost poles and interior of the 
nests once a month with a mixture of two parts of crude carbolic acid 
mixed with one part of kerosene or crude oil. An ordinary paint brush 
should be used for this purpose. If you do not fight the mites and lice in 
hot weather, they will spoil your chances of success. Our lesson No. 25 
shows just how to combat all kinds of "Enemies and Parasites." It is 
invaluable. 

Sodium Fluorid Effective Against All Lice 

Most poultry lice powders which are placed on the market are not very 
effective. Perhaps the best powder and one of the cheapest things foi 
body lice is Sodium Fluorid. 

''The writers have found what they term the 'pinch method' to be 
entirely effective against all lice and to have the advantage of economy of 
time and material. When applying the material by this method, it is 
placed on a table in an open vessel, and the fowl is held by the legs or 
wings with one hand while with the ether hand a small pinch of the 
chemical is placed among the feathers next to the skin about as follows: 
One pinch on the head, one on the neck, two on the back, one on the 
breast, one below the vent, one on the tail, one on either thigh, and one 
scattered on the underside of each wing when spread. Each pinch can be 
distributed somewhat by pushing the thumb and finger among the feathers 
as the material is released. It is advisable when dusting to hold the 
chicken over a large shallow pan, as in this way the small amount of 
material ordinary lost is recovered. 

"Precaution should be taken not to allow sodium fluorid solution to 
remain in galvanized vessels any great length of time. In fact, it is best not 
to keep it over night in tubs or galvanized containers, as it will injure 
them." 

FEEDING AND BROODING BABY CHICKS 

Do not feed chicks until about 48 hours after they are hatched and dry. 
One of the first things should be sour milk or butter milk and coarse 
sand. Cover the floor of the brooder with clover chaff or fine cut straw. 
Do not have this too deep. For the first two or three days, feed a mixture 
of two-thirds rolled oats, one-third wheat bran, mixed with hard boiled 
eggs and a little powdered charcoal and fine bone meal. Feed a little about 
five times a day for the first three days. The first mixture is fed morn- 
ing, noon and night and a good grade of chick feed between meals. 

As they become older gradually eliminate the rolled oats until you 
use only the cbick feed and keep before them a dry mash in the following 
proportions: 10 lbs. wheat bran. 2i lbs. ground oats, 5 lbs. shorts, 5 lbs. 
corn meal, 2 ounces fine charcoal, and 2 ounces fine salt. 

If you cannot secure sour milk or butter milk then mix two pounds of 
dry beef scrap with the above. If you use any form of milk, keep it before 
them at all times or at least for the first half of the day. They need some 
green food. Use clippings from sprouted oats or rtit tip some tender green 
feed occasionally. The above methods have proven simple and successful. 

It behooves every poultryman to use such methods in raising his stock 

Page Ninety-eight 



American Poultry School, Kansas City, Mo. 

as will insure the lowest per cent of mortality and the quickest growth. 
Brooder stoves of man^^ kinds are upon the market and several of these 
are giving excellent satisfaction. We know of some who use two of these 
stoves of small size in one room. Then if one stove goes out, the other will 
protect the chicks and prevent chilling. For this method of brooding, we 
build a house 10x20 feet or 12x24 feet. The house has a partition in the 
center, with the board nearest the floor on hinges so it can be raised as a 
runway for the chicks, and a swinging door for the attendant. The stove 
is placed on one side of the partition and the cool room is used for feeding 
and exercise. It is necessary to have a cool room so the chicks can get 
away from the heat. This is one of the secrets of successful brooding. Or 
you may use one room that is long and narrow. Place the stove at one 
end and the other end remains cool. If this is done the single room 
answers just as well as the double room. Or if it is a square room place 
the stove to one corner. 

The houses for these brooder stoves are built just as we would build 
any laying or breeding house. We would not build a special brooder 
house which we could only use three or four months during the year and 
then let it remain idle for the remainder of the time. Every poultryman 
should endeavor to have as little idle equipment as possible. We locate 
the buildings where the chicks can have plenty of range after they grow 
up. As soon as they are old enough to do without heat, we simply remove 
the brooder stove and put in temporary roosts. The chicks remain right 
in this house until the next fall or winter, when it comes time to cull them 
and to selec* the choicest for the laying and breeding pens. A flock of 
pullets are usually wintered in these houses. Nests can be put in tempo- 
rarily until the houses are needed again for the next season. 

Tack cloth over the ventilators and make the house comfortable and 
provide for ventilation near the floor, but avoid drafts. Be certain to 
provide for a cool space. If the chicks have a tendency to cannibalism 
and pick at one another's toes, paint the window panes w^ith a bluish or 
whitish frosting. You want light in your brooder house, but not the direct 
ra3^s of the sun. Keep the chicks busy and active. Put some fresh earth 
on the floor in one corner of the room. If they show signs of developing 
the habit of picking at one another grind some lean meat and mix equal 
parts of bran, shorts, corn meal and g-ound meat with a little water, just 
enough to moisten it a trifle. After it is mixed run it through a sausage 
mill or meat grinder, and then feed it to the chicks every day. The 
frosted windows will do most to prevent cannibalism. 

On the hatching egg and the baby chick depends your succe.=3 or 
failure in replenishing your stock each year. Here lies ctio very foundation 
of your flocks, also your profit or loss. Our lessons Nos. 14 and 15 cover 
this subject in detail as does no other book. 

SUPPLY SHORT— DEMAND SURE TO EXIST 

It seems to be the opinion of practically all, that they will make a greater 
net profit this coming year than they have ever made in any previous year. 
There is a scarcity of' breeding stock and the man who has the stock or 
hatching eggs is certain to have a great demand at profitable prices. 
There is no state in the Union where eggs cannot be produced at a reason- 
able profit, and, in many cases, a handsome profit. There is no reason 
to be alarmed or discouraged. American poultrymen certainly have as 
much backbone, as much patriotism, as much love for the business, and 
as much ability to adapt themselves and their methods to meet varying 
conditions so as to solve poultry problems, as have the poultrymen of 
England or China. Do not sacrifice the great xAmerican Hen. The facts 
and conditions do not justify it. Meet every issue with right methods and 
you are certain to find the business more profitable for the next twelve 
months than at any time in the past. 

The only difference between the poultry business of today and a few 
years ago is this: Then a poultryman could make a lot of mistakes and 

Page Ninetif-nine 



We Guarantee More Eggs or Your Money Back 

still stay in the business. He can make more money today than he did 
then, but he must know how. Feed prices are down. In my opinion, 
those who have stock and eg,i?s for market or for breeding: are sertain tO' 
make some good money if the right methods are used in handing their 
poultry. 

OUR PERSONAL SERVICE 

It cost us more than $100,000.00 to prepare the lessons in our poultry 
course. The illustrations alone cost more than $20,000.00. We not only 
furnish you the books and lessons which give you our methods and secrets., 
but we give you PERSONAL SERVICE. Any student can write us ar 
any time concerning their poultry problems and we give them a personal 
answer by letter, explaining in detail what they must do to correct their 
trouble. No institution, in the world is in a better position to render such 
service than is the AMERICAN POULTRY SCHOOL. We have turned 
failure into success for thousands of poultry raisers in all parts of the 
world. The strongest recommendation that we can give for our course 
is the fact that our methods are used and recommended by more than 
27,1000 successful students in every state in the Union and in 19 foreign 
countries. We have thousands of statements from these students like the 
following: 

Charles Kittinger. of California, a building contractor, says: ''My net 
earnings from 55 hens were $647.00, an average of $11.77 per hen." Mrs. 
Rooks, of Ohio, says of her wonderful results: "From 200 hens and pullets 
I sold exactly $1,288.50 worth of eggs and poultry in eight months. My 
feed cost $246.89, My success is due to your methods." Mrs. Anna Lovely, 
of Connecticut, says: "I was down to my last dollar when I called on you 
for advice. I am now getting enough eggs from 175 hens to pay for all my 
household bills, besides having enough eggs left for hatching and raising 
young stock," Mrs. Dunkin, of Missouri, stated: '*I sold $1,194.64 worth 
of eggs from January 1st to September 30th. I sold $257.62 worth oi 
chickens and still have 100 more chickens to sell. The 'Quisenberry Way' 
surely made poultry raising easy for me." 

Our methods have been tested and proven successful in all parts of 
the world. Our PERSONAL SERVICE DEPARTMENT is not equaled 
by any, other institution of its kind. Our faculty are recognized as some 
of the leading poultry authorities of the world, and our methods have 
proven so satisfactory to our thousands of students that we have built 
up the greatest School of its kind. Accept this course and this personal 
service on our recommendation. It is sold under an absolute guarantee 
of money back if you are not satisfied. We have helped thousands of 
others, we can help you, 

OUR COURSE 

This is simply a little book containing suggestions which w^e send 
free, and which we have issued for the benefit of our students and friends 
who are interested in the poultry business. Our books and lessons on 
these various suJDJects contain from 64 to 200 pages. Each is fully illus- 
trated and goes into details, covering every phase of the poultry business. 
In addition to the books and lessons sent to our students with our various 
courses in Poultry Husbandry, we frequently send them letters or bulletins 
containing monthly or timely and seasonable suggestions for the solution 
of their poultry problems. We wish you abundant success in all of 3-our 
poultry work whether you become one of our students or no't. 

WHY ADDRESSES ARE OMITTED FROM TEST1MOXIAI.S 

Formerly we g-ave the postoffice addresses of all students in all testimonials. 
but our literature goes to literally millions of people. This has caused our 
students to be flooded with letters asking for advice, help, etc. As a result many 
students have asked us to withhold their postoffice addresses. Every name 
given in this book is genuine and we will gladl\ furnish postoffice addresses of 
students near you on your request, or others whose permission we have to give 
their addresses. 

Page One Hundred 



How To Save Feed — , 

EVERY hen has thousands of tiny eggs or ova within her. Hens with 
strong and properly built bodies will make eggs and produce them 
In direct proportion to the way they are fed and cared for. 

To obtain a steady, profitable egg yield for a continuous period of 
six months to one year, hens must be given feed in a manner which will 
maintain proper flesh, health, strength and leave the greater portion 
AS material from which to manufacture eggs. 

Each kind of grain can be turned into a certain number of yolks 
and a certain number of whites. If you feed a ration which makes 
more yolks than whites, you waste a large portion of it. Your hens 
become clogged inside with fat, seldom lay; their blood vessels and 
egg organs become thin and tender; their liver crowded, and sooner 
or later hens are apt to rupture an egg organ or blood vessels, result- 
ing in hemorrhage and death. 

The proper proportioning and mixing of ordinary grains, so that 
your hens' daily ration can be turned into practically an equal number 
of yolks and whites, makes it possible to turn every yolk into an egg 
«nd produce two, three or four times more eggs than at present. 

Feed mixed in correct proportion to make eggs saves feed. None 
is wasted. Hens receive 100 per cent of good from it. They make 
eggs from all they consume. If feed is not correctly proportioned they 
waste a large part of it by only making as many eggs as there are equal 
numbers of yolks and whites in the feed, and they will become too fat 
and cease laying. 

If you know exactly how many yolks and how many whites hens 
can make from 100 pounds of every kind of grain, you can often use 
more of cheaper feed and less of the more costly. This puts you on the 
"profit road." You get more eggs. Less food is consumed in propor- 
tion to your egg yield. No feed is wasted. 

This information is completely and thoroughly covered in our 64- 
page "Feeding" book containing lessons 12 and 13, and in our 100- 
page "Baby Chick" book containing lessons 14 and 15. Both books 
are given with our Complete Practical Course. They make up part of 
the complete reference library which becomes your permanent property. 

How To Pick Out Loafers, and Feed Only Hens That Pay 

TO SAVE feed and make money you must know how to select laying 
hens. You should know which hens are producing eggs now, but 
it is vastly more important to determine, quickly and accurately, 
the number of eggs each will likely produce during the next six or 
twelve months. 

Laying hens may soon stop and become gluttons at the feed 
trough or be star boarders the next six months. Your hens may not be 
laying now, but we teach you how to determine whether they will prove 
profitable layers during the rest of their lifetime. 

You should be able to determine the difference between hens that 
will produce fertile, hatchable eggs and those that will not. 

These are simple methods, determined easily and quickly. They 
are always thoroughly understood after reading our book containing 
lessons ten and eleven on "Selecting and Breeding for Egg Production." 
This cloth bound book is contained in our Complete Practical Course. 
It tells how to tell the slacker and poor layer. It explains how the 
poultry man can cull and sell half his flock — the dead beats — cut down 
feed bills half and still get the same number of eggs he would have 
gotten from the whole flock. 

SEE INSIDE FRONT COVER 



LIBRARY OF CONGRESS 



RAISES 6000 HEALTF ■■■fm 

GET EGGS WHEN NO ONE ELSE DOES 

tt 

OUR STUDENTS SUCCEED WHERE THEY. WERE NOT 

ABLE TO RAISE POULTRY SUCCESSFULLY 

PREVIOUS TO TAKING OUR COURSE 

Results Are What You Want 

«* 

Geared $100.00 Per Month Last Winter 

"Your lessons are wo»th more than they cost. We are 
having great success raising chicks. We cleared $100.00 
a month last winter from our pullets. Before taking this 
course was working in the dark. It's different now.** 

G. W. TIMM. Nebraska. 

** 

Could Not Get Needed Information Elsewhere 

"Of all colleges and people I have written to regard- 
ing my baby chick troubles, I did not find one that could 
enlighten me till I wrote you people. The simple methods 
you suggest have solved my problem and saved me many 
dollars. I consider the price of your course *dirt cheap.* " 

R. BRANSON, Colorado. 

Results Obtained From Lessens Cured All Doubts 

"An old breeder from our town was over to see chicks 
and said: *I wish my birds would come along like yours.* 
I told him of some things in your lessons and he ssdd he 
would take a course at once. My birds do so much better 
than his that he is cured of all doubt about your School.** 
THOS. ARKLUS, Jr., Ontario, Canada. 



